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Rosemary Pork with Berry Port Sauce

Rosemary Pork with Berry Port Sauce
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
8 ServingsPrep: 35 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Rosemary Pork with Berry Port Sauce (continued)

Directions (continued)

  • process until blended.
  • Let pork stand for 5 minutes; slice and serve with sauce. Yield: 8
  • servings (1-3/4 cups sauce).
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013