Pork Tenderloin With Port And Blueberry Sauce
- 1-1/2 to 2 lbs pork tenderloin, trimmed of all fat and silverskin
- Salt and fresh ground pepper
- 2 T sweet butter
- 2 medium onions, sliced
- 2 T onions, sliced
- 2 T sugar
- 1/4 c port
- 1 c fresh blueberries
- 1 c sliced grape tomatoes
- Preheat gas grill on high. Season the tenderloin with salt and pepper. Grill turning occasionally about for about 8 minutes. Remove the tenderloin and cover loosely with foil.
- Melt butter in a large skillet over medium-low heat. Add the onions and cook until golden, but not brown. Add the sugar and cook until onions carmelize. Add the port, vinegar, blueberries, and tomatoes. Bring to a boil and remove the pan from the heat. Keep warm.
- Slice the tenderloin on the bias. Add any juices from the cutting board to the sauce and serve with the port.
pork tenderloin, salt, t, onions, t onions, t sugar, port, fresh blueberries, grape tomatoes
Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-port-and-blueberry-sauce-50098677 (may not work)