BLUEBERRY ONION SAUCED PORK TENDERLOIN
3/4 to 1 pound pound pork tenderloin
2 Tbsp butter, divided
2 medium onions, sliced
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp sugar
1/4 cup port wine or sweet sherry
2 Tbsp balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

Pre-heat 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 and salt and pepper and cook until onions are golden, about 10 minutes.

Add sugar and cook until onions are caramelized, about 3 minutes longer.

Add port or sherry, balsamic vinegar, blueberries and tomatoes and bring to a boil. Remove from heat.

Thinly slice pork and serve with the sauce.

Serves 4