Pork Tenderloin with Blueberry-Ginger Chutney

Name: Pork Tenderloin with Blueberry-Ginger Chutney
Yield: Serves 4
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

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Appears in Cook's Country April/May 2023

Blueberries and pork might seem like an odd combination . . . until you try it.

SERVES4

TIME45 Minutes

Pork Tenderloin with Blueberry-Ginger Chutney

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.

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