Ingredients
- 2-3 pork tenderloins, about 1 pound each
- ¼ cup olive oil
- 1 tablespoon sea salt
- ¼ cup fresh chopped rosemary (or enough to spread generously on pork)
- Several sprigs of fresh rosemary
- 1 ¼ cup chopped Vidalia onion
- 1 ¼ cup sugar
- ½ cup apple cider vinegar
- ½ teaspoon crushed red pepper flakes
- 2 cups fresh Georgia Blueberries
Directions
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Step 1:
Place tenderloins in a 9 x 13-inch baking dish, brush both sides of the tenderloins with olive oil; rub salt and chopped rosemary over both sides. Place the remaining springs of rosemary in baking dish with pork.
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Step 2:
Bake at 400º for 30 – 45 minutes or until internal temperature reaches 160º.
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Step 3:
For Chutney: In a medium saucepan combine onion, sugar and vinegar, bring to a boil, reduce heat and simmer until sugar dissolves (about 3 minutes).
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Step 4:
Add pepper flakes and 1 cup blueberries and simmer, stirring occasionally until blueberries become soft (about 5 minutes). Add remaining blueberries and simmer until slightly thickened (about 3 minutes).