Pork Tenderloin With Port And Blueberry Sauce Recipes

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SPICY BLUEBERRY PORK TENDERLOIN

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6



Spicy Blueberry Pork Tenderloin image

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

PORK TENDERLOIN WITH PORT AND BLUEBERRY SAUCE

Categories     Pork     Low Fat     Quick & Easy     Dinner

Yield 4 Servings

Number Of Ingredients 9



PORK TENDERLOIN WITH PORT AND BLUEBERRY SAUCE image

Steps:

  • 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.

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

BLUEBERRY-ONION SAUCED PORK TENDERLOIN

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10



Blueberry-Onion Sauced Pork Tenderloin image

Steps:

  • 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.

3/4 to 1 pound 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 sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE

Categories     Fruit Juice     Garlic     Onion     Pork     Roast     Cranberry     Port     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16



Roast Pork Tenderloins with Cranberry-Port Sauce image

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
  • Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
  • Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

3 tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
3 teaspoons grated orange peel
1 1/2 teaspoons dried sage leaves
5 1/2 teaspoons dried thyme
2 cups canned low-salt chicken broth
1 1/2 cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 tablespoons vegetable oil

BLUEBERRY-ONION SAUCED PORK TENDERLOIN

Broiled Pork Tenderloin served with a carmelized onion, blueberry, balsamic vinegar, and port wine sauce. This recipe comes from the North American Blueberry Council.

Provided by Hag chef

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Blueberry-Onion Sauced Pork Tenderloin image

Steps:

  • 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.

Nutrition Facts : Calories 258.2, Fat 9, SaturatedFat 4.7, Cholesterol 70.6, Sodium 393.3, Carbohydrate 21.7, Fiber 2.3, Sugar 15.6, Protein 18.9

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

GRILLED PORK TENDERLOIN WITH PORT BLUEBERRY COMPOTE

The homemade compote you'll serve with this grilled pork tenderloin is super impressive-but you won't believe how easy it is to make.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 4



Grilled Pork Tenderloin with Port Blueberry Compote image

Steps:

  • Pour dressing over meat in shallow dish; cover. Refrigerate at least 1 hour or overnight to marinate.
  • Preheat grill to medium heat. Remove meat from marinade; discard marinade. Add meat to grill; cover with lid. Grill 20 to 25 min. or until meat is cooked through (160ºF), turning after 15 min. Transfer meat to cutting board; cover with foil. Let stand 5 min.
  • Meanwhile, place blueberries in saucepan. Add wine; cook on medium-high heat 5 min. or until slightly thickened, stirring constantly. Slice meat. Serve with the blueberry compote.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 125 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 24 g

1/2 cup KRAFT Zesty Italian Dressing
1 pork tenderloin (2 lb.)
2 cups blueberries
1/2 cup port wine

ROSEMARY PORK WITH BERRY PORT 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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 13



Rosemary Pork with Berry Port Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 414mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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

PORK TENDERLOIN WITH PORT SAUCE

Make and share this Pork Tenderloin With Port Sauce recipe from Food.com.

Provided by seahorse73

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Pork Tenderloin With Port Sauce image

Steps:

  • Heat oil in a medium, heavy-bottomed skillet over high heat.
  • Pat pork dry, and season with salt and pepper.
  • Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
  • Transfer to a warm platter; set aside.
  • Remove skillet from heat.
  • Discard fat, and add port; return skillet to heat.
  • Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
  • Continue cooking until sauce is reduced to about 2 tablespoons.
  • Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
  • Whisk in butter, a little at a time, gently shaking pan while whisking.
  • Stir in vinegar.
  • Taste, and adjust for seasoning.
  • Spoon sauce over pork, and serve immediately.

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (1 lb) pork tenderloin, silver skin removed, and sliced crosswise into 1 inch pieces
coarse salt
fresh ground black pepper
1/2 cup port wine
1 cup chicken stock
2 tablespoons unsalted butter
1 teaspoon red wine vinegar, plus more to taste if desired

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE

This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.

Provided by Baker

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Pork Tenderloin with Blueberry-Balsamic Glaze image

Steps:

  • Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
  • Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
  • Serve pork with accompanying glaze.

Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g

salt to taste
10 black peppercorns, roughly cracked
4 (4 ounce) pork tenderloin chops
2 teaspoons olive oil
⅓ cup frozen wild blueberries
¼ cup balsamic vinegar
1 tablespoon white sugar
2 tablespoons water
2 teaspoons cornstarch

PORK WITH BLUEBERRY HERB SAUCE

A different and delicious way to use blueberries, this tangy, sweet-savory sauce would also be great over chicken. The blend of berries and balsamic is wonderful! -Libby Walp, Chicago

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12



Pork with Blueberry Herb Sauce image

Steps:

  • In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 364mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

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