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Rosemary Pork with Berry Port Sauce Recipe

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Rosemary and blueberries pair perfectly together and go great with a tenderloin of pork. Wild rice is a nice accompaniment.—Heather Zgaljardic, League City, Texas

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Diabetic Friendly

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Rosemary Pork with Berry Port Sauce Recipe

Prep: 35 min. Bake: 20 min.

Yield: 8 Servings

35 20 55

Ingredients

2 pork tenderloins (1 pound each)
2 teaspoons olive oil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
SAUCE:
1 shallot, finely chopped
1 teaspoon olive oil
1-1/2 cups port wine or grape juice
1 cup reduced-sodium chicken broth
1 cup fresh or frozen blueberries
1/2 cup dried cherries
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

Directions

Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°.
Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended.
Let pork stand for 5 minutes; slice and serve with sauce. Yield: 8 servings (1-3/4 cups sauce).

Nutritional Facts 3 ounces cooked pork with about 3 tablespoons sauce equals 217 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 414 mg sodium, 12 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Rosemary Pork with Berry Port Sauce in Country Woman August/September 2010, p46

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Rosemary Pork with Berry Port Sauce (2)

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Rosemary Pork with Berry Port Sauce

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Reviewed on Jul. 19, 2010 by Nmkanderson

Very easy to make and was a hit by all. Pork stayed tender and juicy and the sauce was a flavorful addition to help set the tone for the whole meal.

Reviewed on Jul. 14, 2010 by 6vhkyhmv

This was fabulous!!! I usually over cook the pork tenderloins but these came out tender and juicy. The sauce was the greatest topper for the meat. I will definitely make this again!!!!