Cumin Pork Tenderloin with Dried-Apricot Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 17%
  • Fat: 4.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 26g
  • Carbohydrate: 28.7g
  • Fiber: 3.2g
  • Cholesterol: 79mg
  • Iron: 3.3mg
  • Sodium: 71mg
  • Calcium: 40mg

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

Preparation

  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.
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