Name: Pork Tenderloin with Blueberry-Ginger Chutney
Total time: 45 min
Ingredients: 15 ounces (3 cups) blueberries, divided; ⅓ cup packed brown sugar; ¼ cup cider vinegar; 1 tablespoon grated fresh ginger; 1¾ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 2 (1-pound) pork tenderloins, trimmed; 3 tablespoons extra-virgin olive oil, divided; 5 ounces (5 cups) mesclun; 4 ounces (1 cup) goat cheese, crumbled; ½ cup sliced almonds, toasted

Why This Recipe Works

Spicy ginger and tangy vinegar were combined with fruity blueberries to make a sweet-and-sour chutney, the perfect accompaniment to mild pork.

Before You Begin

The recipe will make extra chutney; use it on sandwiches or serve with cheese. Cooled chutney can be refrigerated for up to 1 week.

Instructions

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.

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.

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.