Rosemary Pork with Berry Port Sauce
Total TimePrep: 35 min. Bake: 20 min.
Makes8 servings (1-3/4 cups sauce)
- 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
- 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.
Nutrition Facts1 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.
Apr 1, 2019
This is a totally awesome recipe! I used Warre’s Optima10 Tawny Port for the sauce; served with Pasta, tomato salad( with basil, capers, red onions , balsamic and EVO ) and French Beans... BIG hit and so easy.... lovely Sunday night dinner.
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.
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!!!!