KPTV - FOX 12Cumin pork tenderloin with apricot chutney

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

Serves 10.

Ingredients:

• 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

Instructions:

• 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

Chutney:

• 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.