Pork Tenderloin With Mixed Berry Chutney

1. 1

   Heat 1/2 tbsp oil in a medium saucepan over high heat. Saute onion and ginger for 3-4 mins, until tender. Add sugar, cranberries, port and vinegar. Stir over low heat until sugar dissolves. Increase heat and bring to a boil. Reduce heat to low and simmer, without stirring, for 35-40 mins, until mixture thickens. Remove from heat and stir in fresh berries. Let cool.

2. 2

   Heat remaining oil in a large frying pan over high heat. Cook pork for 5-7 mins, until browned on all sides and cooked to your liking. Let rest, covered, for 5 mins.

3. 3

   Slice pork thinly. Serve with chutney, couscous and baby arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.