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Grilled Pork Tenderloin with Port Blueberry Compote

average rating

rate/review

prep time

5 min

total time

1 hr 30 min

makes

photo by:

kraft

recipe by: kraft

what you need

1/2 cup Kraft Zesty Italian Dressing

1 pork tenderloin (2 lb./1 kg)

2 cups blueberries

1/2 cup port wine

make it

POUR dressing over meat in shallow dish; cover. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT barbecue 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 (170ºF), 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.

kraft kitchens tips

Variation

For a nonalcoholic version, substitute apple juice or apple cider for the port wine.

Substitute

Prepare as directed, using Kraft Balsamic Vinaigrette.

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.