Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Tenderloin With Blueberry Chutney And Green Beans
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 95 milligrams
- Sodium
- 790 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 6 grams
- Sugar
- 36 grams
- Protein
- 38 grams
Pork with fruit is certainly nothing new, but this summer version featuring a quick blueberry chutney will feel like a refreshing change. Blueberries are cooked until jammy with vinegar, sugar, raisins and ginger. The result is a sweet and sour condiment which is the perfect accompaniment to a mustard-brushed pork loin and quickly sautéed green beans.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 95 milligrams
- Sodium
- 790 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 6 grams
- Sugar
- 36 grams
- Protein
- 38 grams
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Combine the red onion, vinegar, sugar, raisins, ginger and 1/2 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Add the blueberries, return to a simmer and cook until syrupy, 10 to 12 minutes.
- Meanwhile, rub the pork all over with the mustard; season with salt and pepper. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium heat. Add the pork and cook, turning, until browned, 5 minutes. Transfer to the oven and cook until the pork is cooked through, with a little pink in the center, 12 to 15 minutes. Remove the pork to a cutting board to rest.
- Wipe out the hot skillet and add the remaining 2 tablespoons olive oil; heat over medium-high heat. Add the green beans and a big pinch of salt; cook, tossing, 3 minutes. Add 1/2 cup water and the chile; cook until the beans are crisp-tender, 3 to 4 minutes.
- Slice the pork and divide among plates along with the green beans. Serve the pork with the blueberry chutney.
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