Rosemary Pork with Berry Port Sauce Recipe

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

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 process until blended.
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

1 each: 217 calories, 6g fat (2g saturated fat), 63mg cholesterol, 414mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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
  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

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Reviews forRosemary Pork with Berry Port Sauce

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MY REVIEW
Nmkanderson User ID: 2494672 188031
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
6vhkyhmv User ID: 1136555 188029
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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