Blueberry Cabernet Roasted Pork Loin
I made this on New Year's eve and it was delicious (and not hard to make at all!). Place a 2.5 LB pork tenderloin on an oven-ready container, and season well with kosher salt and pepper. Then, pour on a 12 oz jar of seedless blueberry jelly and spread evenly over the pork. Then, cut a large red onion in half rings and place them over the pork. Finally, pour two cups of red wine over the meat and place in the oven. Roast uncovered for half an hour per pound at 400 degrees. 15 minutes before taking it out of the oven, turn the pork so that the exposed part is now in contact with the sauce. When time's up, retire from the oven, pour the sauce in a container, cut the meat in slices and serve.
You can serve this dish with a side of golden rosemary potatoes. To make them, arrange potato slices in an oven-ready container, sprinkle with kosher salt and rosemary and drizzle with olive oil before laying out another level of potato slices. Repeat the procedure until there are no more potato slices. Place in the oven at 400 degrees for 1 hour (you can put the potatoes and the pork in the oven at the same time, just remember to remove the potatoes before).