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Rosemary Pork with Berry Port Sauce Recipe
Rosemary Pork with Berry Port Sauce Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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°.
  2. 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.
  3. Let pork stand for 5 minutes; slice and serve with sauce. Yield: 8 servings (1-3/4 cups sauce).
Originally published as Rosemary Pork with Berry Port Sauce in Country Woman August/September 2010, p46

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.

Light-Bodied Red Wine

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

Reviews for Rosemary Pork with Berry Port Sauce

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   (2)
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MY REVIEW
Reviewed Jul. 19, 2010

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.

MY REVIEW
Reviewed Jul. 14, 2010

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!!!!

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