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Cumin Pork Tenderloin with Dried-Apricot Chutney

Yield 4 servings (serving size: 3 ounces pork and 1/4 cup chutney)

Ingredients

  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon coarsely ground pepper
  • 2 teaspoons cider vinegar
  • Dash of salt
  • 1 (1-pound) pork tenderloin
  • Cooking spray
  • Dried-Apricot Chutney

Nutrition Information

  • calories 255
  • caloriesfromfat 17 %
  • fat 4.7 g
  • satfat 1.5 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 26 g
  • carbohydrate 28.7 g
  • fiber 3.2 g
  • cholesterol 79 mg
  • iron 3.3 mg
  • sodium 71 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a shallow dish. Stir well; set aside.

  3. Trim fat from pork. Add pork to dish, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally. Remove pork from dish, discarding marinade. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 400° for 25 minutes or until thermometer registers 160° (slightly pink). Cut pork into thin slices. Serve with Dried-Apricot Chutney.