ROSEMARY PORK WITH BERRY PORT SAUCE

Rosemary Pork with Berry Port Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 414mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges