|Pork Tenderloin with Blueberry Chutney|
Lean pork tenderloin and sweet/tart fruity sauces are a match made in heaven. A trip to the farmers market yielded a quart of sweet, juicy, local blueberries, and a farm fresh pork tenderloin from Brunty Farms was defrosting in the fridge, and this was the flavorful result.
You can find The Olive Tap at many farmers markets, including the new Peninsula Farmers Markets on Wednesdays. (I am back on the Weight Watchers wagon so I was stingy with the oil; you can be more generous). You can also adjust the sugar depending on how sweet your berries are.
Pork Tenderloin with Blueberry Chutney
1/4 t. Meyer Lemon Olive Oil (The Olive Tap)
1/3 c. chopped red onion
1 T. Blueberry Balsamic Vinegar (The Olive Tap)
1 t. Coconut Vinegar (The Olive Tap)
1/4 t. cardamom
1 T. dark brown sugar
1/4 c. red onion
1 pint blueberries, rinsed, picked over
salt and pepper
1 pork tenderloin - trimmed
1 t. Penzeys Mural of Flavor Seasoning
salt and pepper
1 t. Meyer Lemon Olive Oil
Preheat oven to 400 degrees. Heat 1/4 t. lemon olive oil in medium saucepan and saute onion a few minutes until softened. Add the rest of the sauce ingredients and simmer over low heat while preparing the pork.
For pork - heat 1 teaspoon of meyer lemon olive oil in medium oven proof skillet. Rub seasoning and salt and pepper on pork, then brown on each side in hot oil. Finish cooking in preheated oven, about 15 minutes, until internal temp reaches 145 degrees. Rest, then slice, and serve with sauce.
WW Bonus Tip: I steamed my crinkle cut squash, (easy, with a crinkle cutter) then tossed in the pan juices left from the pork since I already counted the oil in my points tally.