Blueberry and Ginger-Glazed Pork Tenderloin

1. Preheat the Oven

Begin by adjusting your oven rack to the middle position and preheat the oven to 325 degrees. This ensures even cooking for your pork tenderloins.

2. Make the Blueberry Chutney

In a large saucepan, combine 2 cups of blueberries, ⅓ cup of brown sugar, ¼ cup of cider vinegar, 1 tablespoon of grated fresh ginger, ½ teaspoon of salt, and ½ teaspoon of pepper. Mash the blueberries gently with a potato masher, then bring the mixture to a boil. Stir frequently, and once it starts boiling, reduce the heat and let it simmer for about 10 minutes until the mixture thickens. This step is crucial as simmering allows the flavors to meld and intensify, creating a rich and flavorful chutney. Set it aside to cool.

3. Season the Pork

Pat the pork tenderloins dry with paper towels, then sprinkle them evenly with 1 teaspoon of salt and ½ teaspoon of pepper. Proper seasoning at this stage ensures the meat is flavorful throughout.

4. Sear the Pork

Heat 1 tablespoon of olive oil in a 12-inch ovensafe nonstick skillet over medium-high heat. Once the oil is shimmering, add the pork tenderloins. Cook them, turning occasionally, until they are browned on all sides, which should take about 6 to 8 minutes. Browning the pork develops a delicious crust that adds depth to the flavor.

5. Roast the Pork

Transfer the skillet to the preheated oven. Roast the pork until the internal temperature reaches 135 degrees, which should take about 6 to 12 minutes. Using a meat thermometer ensures the pork is cooked perfectly without becoming dry.

6. Rest the Pork

Transfer the pork to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute, making the meat more tender and juicy.

7. Prepare the Salad Dressing

In a large bowl, whisk together 2 tablespoons of the prepared blueberry chutney, 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. This simple dressing will complement the flavors of the salad without overpowering them.

8. Combine the Salad

Add 5 cups of mesclun, 1 cup of crumbled goat cheese, ½ cup of toasted sliced almonds, and the remaining 1 cup of blueberries to the bowl with the dressing. Toss everything together until the salad is well coated and the ingredients are evenly distributed.

9. Serve

Slice the rested pork tenderloins into medallions. Serve the pork alongside the prepared salad, with a generous spoonful of the remaining blueberry chutney drizzled over the top. Enjoy the balance of the savory pork and the fresh, tangy flavors of the salad and chutney.