Rosemary Pork with Berry Port Sauce |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 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 |
Directions:
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).
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