Cumin Pork Tenderloin W/ Apricot Chutney |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Preparation time includes minimum marination time. A little hard to judge cooking time, since I cook pork & chutney simultaneously and they overlap. Ingredients:
2 tablespoons dark brown sugar |
1 teaspoon cumin |
1 teaspoon pepper |
2 teaspoons cider vinegar |
1 dash salt |
1 (1 lb) pork tenderloin |
cooking spray |
1 cup coarsely chopped dried apricot |
1 cup coarsely chopped onion |
1/3 cup raisins |
1/3 cup cider vinegar |
1/4 tablespoon pumpkin pie spice |
1 teaspoon dry mustard |
1/8 teaspoon crushed red pepper flakes |
1 cup peeled coarsely chopped golden delicious apple |
Directions:
1. Combine brown sugar through salt in a shallow dish and stir well.
2. Trim fat from pork, add pork to marinade and turn to coat.
3. Chill at least 30 minutes, turning pork occasionally.
4. Discard marinade and put pork on a broiler pan coated with nonstick spray; insert meat thermometer.
5. Bake at 400° about 25 minutes until thermometer registers 160°.
6. Let stand 10 minutes then cut into thin slices.
7. Make chutney: Combine 1/2 cup water with apricots through red pepper flakes in a medium saucepan and stir well.
8. Bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally.
9. Add 1/2 cup water and apple.
10. Cook, covered, another 15 minutes until apple is tender.
11. Remove from heat, uncover and let stand at least 5 minutes.
12. Serve chutney with pork.
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