Mustard-Rubbed Pork With Blackberry-Mustard Sauce And Spiced Oven Fries

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3 tablespoons brown mustard seed

1 teaspoon fennel seed

2 teaspoons coriander seed

1 teaspoon cumin seed

1 teaspoon whole black peppercorns

2 teaspoons dried thyme

1 tablespoon dry mustard

1 teaspoon ground ginger

2 teaspoons coarse salt

1 teaspoon sugar

2 large Idaho potatoes (1 1/2 pounds), scrubbed

1 teaspoon extra-virgin olive oil

1 1/4 pounds pork tenderloin

2 tablespoons Dijon mustard

2 tablespoons dry white wine

One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat

1 tablespoon all-purpose flour

1/2 pint blackberries (about 5 ounces)

2 teaspoons chopped fresh thyme, for garnish

Vegetable-oil cooking spray

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