Pork tenderloin with blueberry-onion sauce

PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
The frozen blueberries paired with balsamic vinegar, caramelized onions, port wine, and cherry tomatoes in this recipe offer a sweet-and-sour sauce that's simply divine with pork tenderloin. There's basically zero prep involved to cook the pork; all you have to do is place the tenderloin in the broiler and let it cook for 20 minutes. While that's happening, make the pan sauce, and this impressive-looking, easy weeknight dinner comes together in just half an hour. Thinly slice the pork into medallions, pour that luxurious sauce over, and dinner is ready to go. You can serve lightly dressed greens alongside to complete the meal.


Uncooked lean pork tenderloin

¾ pound(s)


1 Tbsp

Uncooked onion(s)

2 small, sliced

Table salt

½ tsp

Black pepper

¼ tsp


1 Tbsp

Table wine

¼ cup(s), port

Balsamic vinegar

2 Tbsp

Unsweetened frozen blueberries

1 cup(s)

Fresh cherry tomato(es)

1 cup(s), chopped


  1. Heat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to platter; cover with foil to keep warm.
  2. Meanwhile, melt margarine in a large skillet over medium-high heat. 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, vinegar, blueberries and tomatoes; heat to boil. Remove from heat. Thinly slice pork and serve with sauce.