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Pork Tenderloin
Serves 6.

1 1/2 sticks unsalted butter, cut into small pieces
1 teaspoon finely chopped garlic
11/2 pounds mushrooms, cleaned and sliced 1/4-inch thick
3/4 cup fresh or frozen cranberries
6 ounces (approximately 1 cup) fresh or frozen blueberries
1 1/4 cups Port wine
Salt and freshly ground black pepper to taste
2 pork tenderloins, approximately 1 pound each
2 tablespoons olive oil

In a hot saute pan over medium heat, melt 1 stick of butter with
the chopped garlic. Add the mushrooms and saute over medium heat
until partially cooked. Add the cranberries, blueberries and port
and continue to cook for another 5 minutes, or until mushrooms are
soft. With a slotted spoon, remove the mushrooms, cranberries and
blueberries. Set aside on a warm platter.

Preheat the oven to 475 degrees F.

In a saute pan over high heat, brown the pork in the olive oil.
Remove the pork from the pan, sprinkle with salt and pepper and
place on a broiling pan. Do not cover. Bake for 10 minutes.

While the meat is cooking, cook the Port sauce over medium-high
heat until the liquid is reduced by half. Whisk in remaining butter,
bit by bit, until sauce begins to thicken. Return mushrooms and
berries to the sauce and heat through until warm. To serve, slice
the pork and top with the sauce.


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