Blueberry Onion Sauced Pork Tenderloin

This recipe comes to us from the North American Blueberry Council. Follow this link for more information about blueberries and lots of other fabulous blueberry recipes.

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

Serves 4 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.