Rosemary Pork with Berry Port Sauce Recipe
- 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
- 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).
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.