Rosemary Pork With Berry Port Sauce

• 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
• 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

1. Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425u0b0 for 20-30 minutes or until a thermometer reads 145u0b0.
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.

pork, olive oil, fresh rosemary, salt, pepper, shallot, olive oil, port wine, chicken broth, blueberries, dried cherries, fresh rosemary

Taken from www.tasteofhome.com/recipes/rosemary-pork-with-berry-port-sauce/ (may not work)