Cumin Roasted Pork

By Tonya_Speed

NUTRITION per serving: 189 Calories; 4g Fat; 24g Protein; 14g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Fruit. Points: 4

Ingredients

• 3 ounces dried mixed fruit, coarsely chopped
• 1 pound lean pork tenderloin
• 3/4 teaspoon ground cumin
• Dash of black pepper
• Kitchen string

Preparation

Step 1

Preheat oven to 375 degrees. Soak dried fruit in 1 cup of boiling water for 15 minutes. Make a long cut down the center of the tenderloin, NOT ALL THE WAY THROUGH; open like a book. Mix cumin and pepper and sprinkle 1⁄4 teaspoon over the cut surface. Drain fruit, reserving liquid. Arrange fruit over one side of tenderloin then fold the other side over to enclose the filling; tie in several places with kitchen string. Rub meat with remaining cumin mixture; place in a METAL roasting pan and bake for 50 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove tenderloin to a cutting board and let it rest for 10 minutes. Meanwhile, add fruit liquid to pan juices and whisk on stovetop over high heat, scraping up all of the browned bits from the bottom of the pan. Simmer for 4 minutes to reduce slightly. Serve with sliced pork.

SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
GLUTEN FREE: No changes necessary.