Ingredients
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2 tablespoons balsamic vinegar
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1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
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1/4 teaspoon red pepper flakes
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1/4 teaspoon cinnamon
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1 teaspoon vegetable oil
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1 lb pork tenderloin, cut in 1/4 inch slices
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1 teaspoon dried thyme leaves, divided
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1 teaspoon salt, divided
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1/2 cup seedless blackberry spread (sugar free is great too)
Instructions
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.