Wednesday, August 17, 2011

Pork Tenderloin with Blueberry Grape Chutney

One of my favorite classic combinations is pork with fruit.  As a child, my mother frequently made pork chops and applesauce for dinner, an American classic.  This is a modern twist on that same dish: I used pork tenderloin in place of pork chops because I love the tender white meat of the loin when it's baked or broiled in the oven.  In place of apples, I used blueberries and red grapes with a hint of ginger and developed a lovely chutney that is best served warm.  I find this dish to be just as comforting as the original and I hope you do too.  Bon Appetit!

The flavor of the tenderloin is enhanced by the sweetness of the fruit
2c frozen or fresh blueberries
1 1/2c seedless red grapes, halved
1tbs minced ginger
1/4 of a sweet yellow onion, minced
Sea salt to taste
2tsp red wine vinegar
1tbs blue agave nectar 
1lb pork tenderloin
2tsp Dijonnaise mustard

1. Heat broiler with the rack 4-5 inches from heat.
2. In a saucepan, combine blueberries, grapes, ginger, onion and a few pinches of salt.  Bring to a boil.
3. Reduce heat to medium-high and continue to cook, stirring occasionally, until the grapes break down and the mixture thickens into a chutney like consistency (about 25 minutes).
4. Stir in red wine vinegar and taste.  Stir in 1tbs blue agave nectar to sweeten if needed.
5. Meanwhile, while the chutney is cooking, spread the Dijonnaise around the entire tenderloin and season with salt and pepper.  Place on a baking sheet lined with foil and broil about 20 minutes, turning occasionally, until the meat registers 150F.  Let set 10 minutes before slicing.
6. Serve meat topped with warm chutney.

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