Roasted Pork Tenderloin with Blueberry Chutney

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

  • 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.

  • Step 2:

    Bake at 400º for 30 – 45 minutes or until internal temperature reaches 160º.

  • 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).

  • 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).