Pork Tenderloin With Mixed Berry Chutney

• 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

1. 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.
2. 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.
3. Slice pork thinly. Serve with chutney, couscous and baby arugula.

olive oil, onion, ginger, granulated sugar, cranberries, port, malt, fresh raspberries, blueberries, pork tenderloin, couscous

Taken from recipes-plus.com/api/v2.0/recipes/37731 (may not work)