Directions

1. Place the whole pork tenderloin on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 20 minutes (or grill the meat in a covered grill over a drip pan surrounded by medium coals for 30 to 45 minutes) or until meat thermometer registers 160 degree F; turn occasionally. Remove the pork to a serving platter and keep warm.
2. Meanwhile, in a large skillet over medium-low heat, melt butter. Add onions, salt, and pepper and cook for about 10 minutes or until onions are golden, stirring frequently.
3. Stir in sugar and cook for 3 minutes more, stirring frequently. Stir in port, sherry, or chicken broth and the vinegar; bring the mixture to boiling. Boil gently, uncovered, for 3 minutes. Stir in the blueberries and halved cherry tomatoes. Cook until mixture is heated through. Remove from the heat.
4. Cut the cooked pork tenderloin into thin slices. Serve with the blueberry-onion sauce. Makes 4 servings.