Pork Loin with Blueberry Merlot Sauce

• ¾ - 1lb (340-500 g) pork loin
• 2 tbsp. (30 ml) butter
• 2 medium onions, sliced thinly
• 2 tbsp. (30 ml) sugar
• ¼ cup (60 ml) port wine or sweet sherry
• 2 tbsp. (30ml) balsamic vinegar
• 1 cup. (250ml) fresh Kustermans’ blueberries
• Salt and pepper

Preheat broiler. Broil pork tenderloin, well seasoned with salt and pepper, about 20 minutes until it is cooked through. Remove and keep warm.

In large skillet, melt butter over medium-high heat. Add onions, salt and pepper and cook until onions are golden (about 10 mins). Add sugar and cook about three more minutes until onions are caramelized.