Pork Tenderloin with Blueberry Chutney
This recipe uses frozen blueberries for year-round eating. If you make this dish later in the spring or summer, use fresh; just cook the compote a few minutes less.
Body+Soul, March 2008
- 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)
- 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.
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