Pork Tenderloin With Berry Chutney And Couscous - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, thinly sliced
1 tsp finely grated ginger
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 None pork tenderloin (about 1 1/3 lbs)
None None Couscous and baby arugula, to serve

Preparation

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