Main Dishesamericastestkitchen4.2
Pork Tenderloin with Blueberry-Ginger Chutney
Blueberries and pork might seem like an odd combination . . . until you try it.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Jessica Rudolph📖 americastestkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- oven
- skillet
- bowl
- whisk
- cutting board
📝 Preparation Steps
1
Adjust oven rack to middle position and heat oven to 325 degrees. Combine 2 cups blueberries and sugar in large saucepan. Mash with potato masher, then bring to boil over medium-high heat. Stir in vinegar, ginger, ½ teaspoon salt, and ½ teaspoon pepper. Reduce heat to medium and simmer until thickened, about ⏱️ 10 minutes. Set aside to cool.
2
Meanwhile, pat pork dry with paper towels and sprinkle all over with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, 6 to ⏱️ 8 minutes. Transfer skillet to oven and continue to cook until meat registers 135 degrees, 6 to ⏱️ 12 minutes longer.
3
Transfer pork to cutting board and let rest for ⏱️ 10 minutes. Whisk 2 tablespoons chutney and remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add mesclun, goat cheese, almonds, and remaining 1 cup blueberries and toss to combine. Slice pork. Serve.
Nutrition Facts
calories
630
fiber Content
4 g
sodium Content
1,056 mg
protein Content
53 g
cholesterol Content
153 mg
carbohydrate Content
37 g
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