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Main dishes

Grilled Pork Tenderloin with Port Blueberry Compote

Grilled Pork Tenderloin with Port Blueberry Compote recipe
photo by:kraft
Simple and delicious - two of my favorite virtues in a recipe!
posted by
on 11/13/2007
5 min
1 hr 30 min
8 servings
Magazine Acquisition

What You Need

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

Make It

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.

Please use alcohol responsibly.

Kraft Kitchens Tips

For a nonalcoholic version, substitute apple juice or apple cider for the port wine.
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.
Make Ahead
Prepare compote as directed; cool completely. Place in airtight container. Refrigerate up to 24 hours. Spoon into saucepan just before serving; cook on medium heat just until warmed, stirring frequently.

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