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Pork Tenderloin with Blueberry Chutney
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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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 1/4 pounds)
- 3 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 2 bunches watercress, ends trimmed (12 ounces total)
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 111 % Daily Value *
- Total Fat: 7 g 11.24%
- Saturated Fat: 1 g 5.03%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 97 mg 4.06%
- Calcium: 26 mg 2.58%
- Potassium: 115 mg 3.3%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.71%
- Zinc: 0 mg 0%
- Total Carbohydrate: 18 g %
- Dietary Fiber: 3 g 11.71%
- Sugar: 14 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 9.77%
- Vitamin C 16.72%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit1 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
