Grilled Pork Tenderloin with Port Blueberry Compote

Ingredients

• 2 cups blueberries 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 2 lb pork tenderloin 
• 0.5 cup port wine 

Equipment

• sauce pan
• grill
• aluminum foil
• cutting board

Directions

1. Pour dressing over meat in shallow dish; cover. Refrigerate at least 1 hour or overnight to marinate.
2. Preheat grill to medium heat.
3. Remove meat from marinade; discard marinade.
4. Add meat to grill; cover with lid. Grill 20 to 25 min. or until meat is cooked through (160F), turning after 15 min.
5. Transfer meat to cutting board; cover with foil.
6. Let stand 5 min.
7. Meanwhile, place blueberries in saucepan.
8. Add wine; cook on medium-high heat 5 min. or until slightly thickened, stirring constantly. Slice meat.
9. Serve with the blueberry compote.