The homemade compote you'll serve with this grilled pork tenderloin is super impressive—but you won't believe how easy it is to make.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Zesty Italian Dressing
1 pork tenderloin (2 lb.)
2 cups blueberries
1/2 cup port wine
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Please use alcohol responsibly.
Let's 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.
For a nonalcoholic version, substitute apple juice or apple cider for the port wine.
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.