Cumin-Roasted Pork Tenderloin with Plum Chutney

1 Review
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Yield
8 servings (serving size: 3 ounces pork and 1/4 cup chutney)
Richard Ruben
June 2003
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 4

Totals include Plum Chutney.

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