ROASTED PORK TENDERLOIN WITH BLUEBERRY CHUTNEY
2-3 pork tenderloins, about 1 pound each
¼ cup olive oil
1 tablespoon sea salt
¼ cup fresh chopped rosemary (or enough to spread generously on pork)
Several sprigs of fresh rosemary
Place tenderloins in a 9 by 13 inch baking dish, brush both sides of the tenderloins with olive oil; rub salt and chopped rosemary over both sides. Place the remaining springs of rosemary in baking dish with pork.
Bake at 400 degrees for 30 to 45 minutes or until internal temperature reaches 160 degrees.
Blueberry Chutney Recipe
1 ¼ cup chopped Vidalia onion
1 ¼ cup sugar
½ cup apple cider vinegar
½ teaspoon crushed red pepper flakes
2 cups fresh Georgia Blueberries
In a medium saucepan combine onion, sugar and vinegar, bring to a boil, reduce heat and simmer until sugar dissolves, about 3 minutes, add pepper flakes and 1 cup blueberries and simmer stirring occasionally until blueberries become soft, about 5 minutes. Add remaining blueberries and simmer until slightly thickened, about 3 minutes.
Remove from heat and cool.
Slice the pork tenderloin, and spoon chutney over slices.