- 1 Tablespoon olive oil*
- 1 clove garlic, minced
- 1/2 cup Stonewall Kitchen Maine Wild Blueberry Jam*
- 1 Tablespoon balsamic vinegar*
- 1 Tablespoon tawny port*
- Pinch ground cinnamon
- 2 pounds pork tenderloin (cut into medallions) or boneless, skinless chicken breasts (trimmed & pounded)
- 2 Tablespoons olive oil*
Add olive oil to a small saucepan over medium heat. Add the minced garlic & sauté until tender, but not brown. Add the remaining ingredients & heat. Stir until ingredients are combined & warm. Heat additional olive oil in a fry pan & sauté the pork or chicken until cooked through. Serve meat with sauce drizzled over each serving.
*Products can be found at Vine & Olive
