Cumin-Roasted Pork Tenderloin with Plum Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat oven to 375°.
2. Combine first 5 ingredients, stirring well. Rub pork with spice mixture.
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.
4. Totals include Plum Chutney.
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