Main Dishes

BLUEBERRY-ONION SAUCED PORK TENDERLOIN
 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

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; bring to a boil.  Remove from heat.

Thinly slice pork and serve with sauce.

Yield:  4 servings

Per Portion:  290 calories, 22 g protein, 11 g fat, 22 g carbohydrate, 439 mg sodium