Tenderloin with Blueberry Chutney

15 ounces (3 cups) blueberries, divided

⅓ cup packed brown sugar

¼ cup cider vinegar

1 tablespoon grated fresh ginger

1¾ teaspoons table salt, divided

1¼ teaspoons pepper, divided

2 (1-pound) pork tenderloins, trimmed

3 tablespoons extra-virgin olive oil, divided

5 ounces (5 cups) mesclun

4 ounces (1 cup) goat cheese, crumbled

½ cup sliced almonds, toasted

1. Preheat the oven to 450 degrees F.

2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.

3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an
instant-read thermometer (avoid touching bone), 18 to 22 minutes.

4. Serve immediately with lemon wedges if using.