Cumin-Roasted Pork Tenderloin with Plum Chutney

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Richard Ruben
Recipe by Cooking Light June 2003

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Recipe Summary

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

Directions

  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

Per Serving:
173 calories; calories from fat 27%; fat 5.2g; saturated fat 1.4g; mono fat 2.5g; poly fat 0.6g; protein 20.7g; carbohydrates 10.7g; fiber 1.4g; cholesterol 51mg; iron 1.6mg; sodium 414mg; calcium 22mg.
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