Cumin Pork Tenderloin with Dried-Apricot Chutney

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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

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.

Note:

April 1997
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