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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

    Substitute

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

    Substitute

    Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.

    RECIPE COURTESY OF KRAFT FOODS