Pork Tenderloin With Blueberry Chutney

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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)

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