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Rosemary Pork with Berry Port Sauce Recipe

Rosemary Pork with Berry Port Sauce Recipe

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. YIELD: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

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).

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.

Wine Pairings

Light-Bodied Red Wine

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