Cumin-Roasted Pork Tenderloin with Plum Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 27%
  • Fat: 5.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.7g
  • Carbohydrate: 10.7g
  • Fiber: 1.4g
  • Cholesterol: 51mg
  • Iron: 1.6mg
  • Sodium: 414mg
  • Calcium: 22mg


  • 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


  1. Preheat oven to 375°.
  2. Combine first 5 ingredients, stirring well. Rub pork with spice mixture.
  3. 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.
  4. Totals include Plum Chutney.
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