2 poundsChicken breast, Pork tenderloin or pork loin chops
salt and pepper
minced fresh rosemaryif desired
For the Chicken or Pork
Coat the chicken or pork with olive oil and liberally sprinkle with salt, pepper, and rosemary if you are using.
2 ways of cooking: You can either grill your choice of meat. Chicken cook to an internal temperature of 165 degrees or pork to 145 degrees. You can also brown on all sides in a large saute pan and set aside to finish cooking.
For the Balsamic Blueberry Sauce
In a large saute pan over medium heat, melt one tablespoon of butter with the olive oil. Add the shallots, garlic, and rosemary and saute for 2 minutes.
Add the honey, salt, pepper and, blueberries. Stir in the balsamic vinegar. Reduce heat to low and simmer for 5 minutes or so until the blueberries begin to soften and the sauce begins to reduce. (if using the browned meat version, add the meat to the pan at this point).
Add the remaining one tablespoon of butter and cook for another 3 minutes.
Serve the sauce hot over either chicken or pork.
If you are using a pork tenderloin for this recipe, I recommend the grilling method only. It will not cook through in the browning version. They take anywhere from 25-45 minutes to grill depending on the size.