GRILLED PORK TENDERLOIN WITH PORT BLUEBERRY COMPOTE

[QueenBeeGrannyJean]

Grilled Pork Tenderloin with Port Blueberry Compote

Makes: 8 servings
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http://www.kraftfoods.com/images/spacer.gif1/2 cup KRAFT Zesty Italian Dressing
1 pork tenderloin (2 lb.)
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 (160ºF), 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. http://www.kraftfoods.com/images/spacer.gif

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

Substitute
Prepare as directed, using Balsamic Vinaigrette Dressing.