Cumin Pork Tenderloin with Dried-Apricot Chutney

Name: Cumin Pork Tenderloin with Dried-Apricot Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons cider vinegar; 2 Tbsps dark brown sugar; 4 servings Dried-Apricot Chutney; 1 teaspoon ground cumin; 1 teaspoon coarsely ground pepper; 454 grams pork tenderloin; 1 Dash salt

Need a gluten free and dairy free main course? Cumin Pork Tenderloin with Dried-Apricot Chutney could be a spectacular recipe to try. This recipe makes 4 servings with 235 calories, 25g of protein, and 4g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have cider vinegar, dash of salt, pork tenderloin, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Preheat oven to 40

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Oven

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

Trim fat from pork.

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Pork

Add pork to dish, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.

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Pork

Remove pork from dish, discarding marinade.

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Marinade

Pork

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork.

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Cooking Spray

Meat

Pork

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Kitchen Thermometer

Broiler Pan

Bake at 400 for 25 minutes or until thermometer registers 160 (slightly pink).

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Kitchen Thermometer

Oven

Cut pork into thin slices.

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Pork

Serve with Dried-Apricot Chutney.

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Apricot

Chutney

Equipment

Oven

Kitchen Thermometer

Broiler Pan

Ingredients

Servings:

2teaspoons

cider vinegar 2Tbsps

dark brown sugar 4servings

Dried-Apricot Chutney 1teaspoon

ground cumin 1teaspoon

coarsely ground pepper 454grams

pork tenderloin 1Dash

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Finca La Malena Malbec. It has 5 out of 5 stars and a bottle costs about 14 dollars.