Blueberry Pork Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Pork tenderloin1 Pound
 Margarine/Butter2 Tablespoon
 Onions2 Medium, sliced
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Sugar2 Tablespoon
 Port wine/Sweet sherry / chicken broth1⁄4 Cup (4 tbs)
 Balsamic vinegar/Vinegar2 Tablespoon
 Blueberries1 Cup (16 tbs) (Fresh Or Frozen)
 Halved cherry tomatoes1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1259 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.1%

Saturated Fat 9.9 g49.3%

Trans Fat 0.2 g

Cholesterol 294.9 mg

Sodium 1354.5 mg56.4%

Total Carbohydrates 109 g36.3%

Dietary Fiber 12.8 g51.1%

Sugars 74.7 g

Protein 102 g203.1%

Vitamin A 51.7% Vitamin C 141.1%

Calcium 18.9% Iron 36.1%

*Based on a 2000 Calorie diet

Directions

Trim fat from meat.
Place meat on the unheated rack of a broiler pan.
Broil 4 to .5 inches from the heat about 20 minutes or until juices run clear (160°F), turning occasionally.
Transfer the meat to a serving platter; cover and keep warm.
Meanwhile, for sauce, in a large skillet melt margarine over medium-low heat.
Add onions, salt, and pepper.
Cook about 10 minutes or until onions are golden brown, stirring frequently.
Stir in sugar and cook for 3 minutes more, stirring frequently.
Stir in port wine 'and vinegar.
Bring to boiling.
Boil gently, uncovered, for 3 minutes.
Stir in the blueberries and cherry tomatoes.
Cook, stirring gently, until heated through.
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