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Rosemary Pork with Berry Port Sauce

Total Time

Prep: 35 min. Bake: 20 min.

Makes

8 servings (1-3/4 cups sauce)

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
Rosemary Pork with Berry Port Sauce Recipe photo by Taste of Home

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.

Nutrition Facts

1 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.

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