Ingredients
2 pork tenderloins (1 pound each)2 teaspoons olive oil1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon salt1 teaspoon pepperSAUCE:1 shallot, finely chopped1 teaspoon olive oil1-1/2 cups port wine or grape juice1 cup reduced-sodium chicken broth1 cup fresh or frozen blueberries1/2 cup dried cherries1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
Preparation
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°.
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.
Let pork stand for 5 minutes; slice and serve with sauce.
