Grilled Pork Tenderloin With Port Blueberry Compote
- Prep Time: 5 Minutes (Total Time: 1 Hour 30 Minutes)
- Serving Size: 8
- 1/2 cup KRAFT Zesty Italian Dressing
- 1 Pork Tenderloin (2 Pounds)
- 2 cups Blueberries
- 1/2 cup Port Wine
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 (160°F), 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
For a nonalcoholic version, substitute apple juice or apple cider for the port wine.
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.
RECIPE COURTESY OF KRAFT FOODS