Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Blueberry Chutney Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 This chutney brings a little sweet heat to your pork tenderloin. Ingredients 2 cups frozen blueberries (still frozen) 1 cup seedless red grapes, halved 1 tablespoon minced fresh ginger 1 shallot, minced Coarse salt and ground pepper 1 teaspoon plus 1 tablespoon red-wine vinegar 1 pork tenderloin (1 to 1 ¼ pounds) 3 teaspoons Dijon mustard 2 tablespoons olive oil 2 bunches watercress, ends trimmed (12 ounces total) Directions Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar. While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving. Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad. Cook's Notes This recipe uses frozen blueberries for year-round eating. If you make this dish later in the spring or summer, use fresh; just cook the compote a few minutes less. Rate it Print