Serves 4
Cooking oil spray
1 pound pork tenderloin (3/4 to 1 pound)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 Tablespoon extra-virgin olive oil
2 Tablespoons butter, divided
2 medium onions, sliced
2 Tablespoons sugar or honey
1/4 cup port wine or sweet sherry
2 Tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
Preheat oven to broil.
Spray a light coating of cooking oil on top of pork and sprinkle with 1/8 teaspoon each salt and pepper. Set aside.
Heat cast-iron skillet to medium high. Pour in the olive oil plus 1 tablespoon butter, then add pork and brown on all sides.
Transfer pork to a broiling pan and broil, turning occasionally, until cooked through (about 10 to 15 minutes). Remove to a platter and cover to keep warm.
In the same skillet used to brown the pork, melt the remaining 1 tablespoon of butter over medium heat. Add the onions, and remaining 3/8 teaspoon salt and 1/8 teaspoon pepper; cook until onions begin to wilt, about 10 minutes. Stir in sugar and continue cooking (and stirring) until onions are caramelized, about 3 more minutes. Add port, balsamic, and blueberries; bring to a boil, still stirring. Remove from heat.
Thinly slice the pork and serve with sauce.
Per Serving: 329 Calories; 11g Fat (5g Sat.); 20g Protein; 37g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 365mg Sodium.