Cumin-Roasted Pork Tenderloin with Plum Chutney

recipe
The sweet, tart, and spicy flavors in the Plum Chutney complement pork as well as chicken. Store the remaining chutney in an airtight container in the refrigerator for up to a week.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 173
Caloriesfromfat 27 %
Fat 5.2 g
Satfat 1.4 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 20.7 g
Carbohydrate 10.7 g
Fiber 1.4 g
Cholesterol 51 mg
Iron 1.6 mg
Sodium 414 mg
Calcium 22 mg

Ingredients

1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
2 cups Plum Chutney

Preparation

Preheat oven to 375°.

Combine first 5 ingredients, stirring well. Rub pork with spice mixture.

Place pork on a broiler pan coated with cooking spray. Bake at 375° 20 minutes or until a thermometer registers 160° (slightly pink). Cut pork into 1/4-inch-thick slices. Serve with the Plum Chutney.

Totals include Plum Chutney.

Note:

Richard Ruben,

June 2003
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