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Blueberry-Onion Sauced Pork Tenderloin

4 servings

• 1 to 1 1/2 pounds pork tenderloin
• 1 tablespoon kosher salt
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, plus more for rubbing pork
• 2 tablespoons butter
• 2 medium onions, sliced
• 2 tablespoons sugar
• 1/4 cup port wine
• 2 tablespoons balsamic vinegar
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup cherry tomatoes, chopped

In a shallow bowl, combine the salt, rosemary, thyme, sage, and black pepper. Lightly rub the pork with olive oil. Roll pork in herb mixture.

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sauté pork on all sides until golden brown. Place pork in a baking dish in a preheated 375-degree oven for 12 to 15 minutes, or until internal temperature of the meat reaches 145 degrees.

Meanwhile, in a large skillet, melt the 2 tablespoons of butter. Add onions and season with salt and pepper. Cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized. Add port, balsamic vinegar, blueberries and cherry tomatoes and bring to a boil. Remove from heat when sauce has thickened slightly. Thinly slice pork and pour sauce over the meat.

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