PORK TENDERLOIN WITH BLUEBERRY CHUTNEY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pork Tenderloin with Blueberry Chutney image

This chutney brings a little sweet heat to your pork tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

2 cups frozen blueberries (still frozen)
1 cup seedless red grapes, halved
1 tablespoon minced fresh ginger
1 shallot, minced
Coarse salt and ground pepper
1 teaspoon plus 1 tablespoon red-wine vinegar
1 pork tenderloin (1 to 1 1/4 pounds)
3 teaspoons Dijon mustard
2 tablespoons olive oil
2 bunches watercress, ends trimmed (12 ounces total)

Steps:

  • Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
  • While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
  • Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.

There are no comments yet!