Cumin Pork Tenderloin W/ Apricot Chutney Recipe

Name: Cumin Pork Tenderloin W/ Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup raisins; ⅓ cup cider vinegar; ¼ tablespoon pumpkin pie spice; 1 teaspoon dry mustard; ⅛ teaspoon crushed red pepper flakes; 1 cup peeled coarsely chopped golden delicious apple

Servings: persons

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
⅓ cup raisins
⅓ cup cider vinegar
¼ tablespoon pumpkin pie spice
1 teaspoon dry mustard
⅛ teaspoon crushed red pepper flakes
1 cup peeled coarsely chopped golden delicious apple

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.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons dark brown sugar, 1 teaspoon cumin, 1 teaspoon pepper, 2 teaspoons cider vinegar, and more.

Yes, Cumin Pork Tenderloin W/ Apricot Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cumin Pork Tenderloin W/ Apricot Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions