Pork Tenderloin With Mixed Berry Chutney - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, thinly sliced
1 tsp finely grated fresh ginger
1/2 cup granulated sugar
1 1/4 cups dried cranberries
2/3 cup port
1/4 cup malt or red wine vinegar
4 oz fresh raspberries
5 oz fresh blueberries
1 (1 1/4 lb) pork tenderloin
None None couscous and baby arugula, to serve

Preparation

Heat 1/2 tbsp oil in a medium saucepan over high heat. Saute onion and ginger for 3-4 mins, until tender. Add sugar, cranberries, port and vinegar. Stir over low heat until sugar dissolves. Increase heat and bring to a boil. Reduce heat to low and simmer, without stirring, for 35-40 mins, until mixture thickens. Remove from heat and stir in fresh berries. Let cool.
Heat remaining oil in a large frying pan over high heat. Cook pork for 5-7 mins, until browned on all sides and cooked to your liking. Let rest, covered, for 5 mins.
Slice pork thinly. Serve with chutney, couscous and baby arugula.