PORK TENDERLOIN WITH BLUEBERRY CHUTNEY
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
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.
BLUEBERRY CHUTNEY
Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.
Provided by ratherbeswimmin
Categories Berries
Time 1h5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Add the first 7 ingredients to a large pot; bring to a boil.
- Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
- Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
- Divide mixture into air-tight containers.
- Store in refrigerator up to 1 week; freeze up to 6 months.
Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1
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