1 1/2 tsp. fresh thyme – minced
1/2 tsp. ground pepper
1/4 tsp. allspice
1/4 tsp. ground cinnamon
2 cloves garlic – minced
1 1/2 lb. pork tenderloin
Vegetable cooking spray
1 1/4 C. chicken broth
2 T. balsamic vinegar
1 T. brown sugar
1/2 tsp. cornstarch
2 T. water
1/4 C. raspberry mustard
3/4 C. fresh raspberries

Combine 1/2 tsp. minced thyme and next 5 ingredients (ground pepper thru garlic) in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 C. chicken broth and 2 T. vinegar to skillet; bring to a boil. Cover, reduce heat and simmer 25 minutes or until meat thermometer registers 160 degrees F. Remove pork from skillet; set aside, and keep warm. Add remaining 1 C. chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 C.. Strain mixture, and discard solids. Place cornstarch in small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 C. raspberry mustard; cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining minced thyme. Cut pork into 1/2 inch thick slices. Spoon 2 T. sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 T. raspberries, and garnish with thyme sprigs.