Blueberry Pork Recipe
Ingredients
| Pork tenderloin | 1 pound | |
| Butter/Margarine | 2 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 1/4 cup port wine, sweet sherry, or chicken broth | ||
| Balsamic vinegar | 2 Tablespoon | |
| Frozen blueberries | 1 Cup (16 tbs) | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
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.
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.
Chef
