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Serves 4
Each serving equals 3/4 cup of fruit or vegetables


    • ¾ to 1 pound pork tenderloin
    • 2 Tbsp butter, divided
    • 2 medium onions, sliced
    • ½ tsp salt
    • ¼ tsp ground black pepper
    • 2 Tbsp sugar
    • ¼ cup port wine or sweet sherry
    • 2 Tbsp 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 Tbsp 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.

Nutrition information per serving: Calories 245, Fat 7g, Cholesterol 81mg, Fiber 2g, Sodium 389mg, Protein 24g.

Source: Highbush Blueberry Council
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