Cumin-Roasted Pork Tenderloin with Plum Chutney

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup chutney)
Source: Cooking Light, June 2003
CL Comments: 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.
Amy's Comments: YUM! The pork was EXTREMELY tender and the chutney gave great flavor to the pork. It was slightly spicy, so cut the peppers down if you don't like the heat!


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


  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.


Healthy Units: 4 per serving or Core
CALORIES 173(27% from fat); FAT 5.2g (sat 1.4g,mono 2.5g,poly 0.6g); PROTEIN 20.7g; CHOLESTEROL 51mg; CALCIUM 22mg; SODIUM 414mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 10.7g

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