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Pork Tenderloin With Savory Blueberries

1 to 2 T olive oil
1-lb pork tenderloin, trimmed
Salt and pepper to taste
1 Tbsp butter
1 shallot, chopped
1 Tbsp chopped fresh rosemary
1 tsp flour
1/2 cup red wine
2 cups blueberries
1 Tbsp sugar

Heat oil over high heat in skillet. Salt and pepper meat and brown
on all sides. Reduce heat to medium and cook for 15 to 20 minutes.
Remove meat and keep warm.

Add butter, shallots and rosemary to pan and cook over low heat
for 5 minutes. Sprinkle flour into pan and stir, then stir in wine
gradually. Simmer 5 minutes, or until very thick.

Add blueberries and sugar and cook over high heat, stirring, for
another minute. Season with salt and pepper to taste.

Cut pork into thin diagonal slices and serve with the berries
spooned over.

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