Medallions of Pork Tenderloin with Blueberry Chutney Sauce

I saw blueberries on sale this week in my area of the country (Boston). My blueberries aren't in yet so I'll take what I can get. :) You can subsitute frozen berries for fresh.

BTW: Lean pork tenderloin is very low in fat and very high in protein.

You can use the chutney warm or cold, as a glaze or as a sauce on lean Pork, Chicken or Duck Breasts
(Adjust calories accordingly based on type of meat used)

Serves 4

1 broiled or grilled Pork Tenderloin (NOT the loin) -- about 1 lb. of meat
1/2 cup(s) green onions, thinly sliced
1/2 tablespoon(s) minced garlic
1/2 orange (including rind), cut into thin strips and seeded
4 cups fresh blueberries, washed and drained
1/2 cup balsamic vinegar
1/3 cup (packed) dark brown sugar
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
1/2 teaspoon dried red-pepper flakes
1/2 teaspoon ground cardamon
1/2 teaspoon salt
Non-stick cooking spray (if needed)

For the pork:

Grill or broil tenderloin until meat is brown on all sides and center is no longer pink (about 20 minutes). Plate pork, cover loosely with foil to keep warm and set aside.

While pork is cooking make the chutney:

In a large, nonstick saucepan over high heat, cook shallots and garlic for 1 minute. Add orange slices, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened -- about 50 minutes.

Slice tenderloin into medallions and serve immediately with sauce

Yield: 1 About a pint of Chutney. Keeps for about a month if covered and refrigerated.
Pork: About 4 servings.

Nutritional content (Based on 3 oz. Cooked Pork and 1/2 cup of sauce)

Pork

Calories: 159
Fat: 5 grams.
Fiber: 0
Protein 26 Grams
WW Points = 4

Chutney:

Calories: 211
Fat: 0
Fiber: 4 grams
WW Points = 3

Serve with fresh green beans and steamed/cooked baby red bliss potatoes. :)