Cumin Pork Tenderloin with Dried-Apricot Chutney

By Lv2Cook

Ingredients

• 2 tablespoons dark brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon coarsely ground pepper
• 2 teaspoons cider vinegar
• Dash salt
• 1 (1-pound) pork tenderloin
• Cooking spray
• Dried Apricot-Chutney (see recipe)

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Combine first 5 ingredients in a shallow dish. Stir well; set aside.

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 400º for 25 minutes or until thermometer registers 160º (slightly pink). Cut pork into thin slices. Serve with Dried-Apricot Chutney.

Serving Size: 3 ounces pork and 1/4 cup chutney