Recipe by Hag chef
Broiled Pork Tenderloin served with a carmelized onion, blueberry, balsamic vinegar, and port wine sauce. This recipe comes from the North American Blueberry Council.
Top Review by Doesn't Do Dishes
I have been cooking this for several year and it is a hit every time. The only suggestion I have is to double the sauce amount as your family or guests will definitely be going back for seconds. They will be putting it on their potatoes, they will be putting it in bread and buns; and if you can't control them it will end up on ice cream for desert. For the pork, I usually brown it in a skillet on the stove and then slide the skillet into the oven at 350F for about 20 minutes.
- 3⁄4-1 lb pork tenderloin
- 2 tablespoons butter, divided
- 2 medium onions, sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons sugar
- 1⁄4 cup port wine or 1⁄4 cup sweet sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 1 cup chopped cherry tomatoes
Directions See How It's Made
- Preheat broiler.
- Broil pork, turning occasionally until cooked through, about 20 minutes.
- Remove to a platter; cover to keep warm.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
- Add sugar; cook until onions are caramelized, 3 minutes longer.
- Add port, balsamic, blueberries and tomatoes and bring to a boil.
- Remove from heat.
- Thinly slice pork and serve with sauce.