Cumin pork tenderloin with apricot chutney - KPTV - FOX 12

Cumin pork tenderloin with apricot chutney

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This recipe is courtesy of Chef Jim of What's For Dinner.

Serves 10.


  • 1/2 cup dark brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon  fresh ground black pepper
  • 2 tablespoons cider vinegar
  • 1  teaspoon salt
  • 3 1/2 pounds pork tenderloin
  • 1 cup water -- divided
  • 2/3 pound dried apricot halves -- coarsely chopped
  • 2 cups onion -- coarsely chopped
  • 1/2 cup cider vinegar
  • 1/2 cup raisins
  • 1  tablespoon pumpkin pie spice
  • 3/4 tablespoon dry mustard
  • 1/2  teaspoon crushed red pepper
  • 1/2  cup applesauce
  •  2  tablespoons fresh mint


  • Preheat oven to 400
  • Combine the first 5 things together in a bowl to create rub for the pork
  • Rub pork with the slurry mixture and let marinade 30 minutes turning occasionally
  • Place pork in a roasting pan and pour remaining  marinate on surface of the pork
  • Roast in the oven till done in center or 160 degrees
  • Remove from oven and let rest 5 minutes before slicing


  • Combine the water, apricots and next 6 ingredients in a saucepan, stir and bring to a boil. 
  • Reduce heat to a simmer for 10 minutes stirring occasionally and watching to see it does not stick. 
  • Add the applesauce and more water as needed to avoid chutney from sticking and burning on the bottom of pan.
  • Continue simmering with a lid on sauce pan 10-15 until the onions are soft.
  • Serve pork sliced on a bed of the chutney and garnish with fresh chopped mint.

Per Serving 357 Calories; 6g Fat (14.7% calories from fat); 35g Protein; 42g Carbohydrate; 4g Dietary Fiber; 103mg Cholesterol; 305mg Sodium. 

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