Pork Tenderloin With Berry Chutney And Couscous

• 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

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

olive oil, onion, ginger, sugar, cranberries, port, cider vinegar, raspberries, blueberries, pork tenderloin, couscous

Taken from recipes-plus.com/api/v2.0/recipes/22159 (may not work)