Jerk Pork Tenderloin with Blueberry Salsa

Prep / Total time : 50 minutes            Makes 4 servings

1                   (2-lb.) package pork tenderloins
2                   tablespoons olive oil
2                   tablespoons Caribbean jerk seasoning
2                   cups fresh blueberries 
1                   (8-oz.) can pineapple tidbits in juice, drained
1/4                cup chopped green onions
1/4                cup chopped fresh basil 
1/4                cup mango chutney
2                   tablespoons fresh lime juice 
1/2                teaspoon salt
1/2                teaspoon dried crushed red pepper
1.           Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
2.          Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
3.        Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Easy side:
 Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.