|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.