Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  butter -- unsalted
  2               cups  blueberries
                        salt
                        heavy cream -- optional
  1           teaspoon  curry powder
  2        tablespoons  ginger -- finely chopped
  1         tablespoon  cilantro -- dried
     1/2      teaspoon  pepper
                        oil -- scant
  12            ounces  pork tenderloin
     1/4           cup  oil
  2             pounds  mushrooms -- assorted, in 1"
                        -- cubes

Preparation:

In a medium-sized saucepan, melt butter over medium heat. Add blueberries and salt to taste; cook until the berries are soft, about 10 minutes. Transfer to a food processor and blend into a smooth puree; if necessary, add a bit of cream to make the texture smooth. Return the mixture to the saucepan and bring to a boil. Remove from heat. Strain. Stir in curry powder. Preheat oven to 350F. In a small bowl, mix ginger, cilantro and red pepper. Rub pork with the spice mixture. In a large ovenproof skillet, heat oil over medium-high heat; add the pork and sear on both sides to seal in the juices. Place skillet in oven and roast for 8-10 minutes. In a large skillet, heat 1/4 cup oil over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes. Add salt to taste. Paint each plate with the warm blueberry sauce. Place a portion of mushrooms in the center of each plate. Slice the pork and place two slices on top of the mushrooms.

Nutritional Information:

216 Calories (kcal); 15g Total Fat; (58% calories from fat); 12g Protein; 12g Carbohydrate; 43mg Cholesterol; 87mg Sodium