12
560
55

Ingredients

  • 1 tablespoon olive oil
  • 1 onions (thinly sliced)
  • 1 teaspoon ginger (finely grated)
  • 3/4 cup sugar
  • 3/4 cup dried cranberries
  • 3/4 cup port
  • 1/3 cup cider vinegar
  • 1 cup raspberries
  • 1 1/2 cups blueberries (chopped)
  • 1 pork tenderloin (about 1 1/3 lbs)
  • baby arugula
  • couscous

Directions

  1. Heat 1/2 the oil in a medium saucepan on high heat. Add the onion and ginger and sauté 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. 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. Slice the pork thinly. Serve with berry chutney, couscous and arugula.
Discover more recipes from RecipesPlus

NutritionView more

560Calories
Sodium3%DV80mg
Fat14%DV9g
Protein59%DV30g
Carbs26%DV78g
Fiber24%DV6g

PER SERVING *

Calories560Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol85mg28%
Sodium80mg3%
Potassium790mg23%
Protein30g59%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate78g26%
Dietary Fiber6g24%
Sugars52g104%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.