Pork Tenderloin With Berry Chutney And Couscous

1. 1

   Heat 1/2 the oil in a medium saucepan on high heat. Add the onion and ginger and saute for 3-4 mins until tender. Add the sugar, cranberries, port and vinegar. Cook and stir on low heat until the sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 35-40 mins until the mixture thickens. Remove from heat. Stir in the berries. Set aside to cool.

2. 2

   Heat the remaining oil in a large skillet on medium-high heat. Cook the pork tenderloin for 4-5 mins each side or until browned and cooked through. Let stand, covered, for 5 mins.

3. 3

   Slice the pork thinly. Serve with berry chutney, couscous and arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.