Cumin Pork Tenderloin W/ Apricot Chutney

Recipe by echo echo

Preparation time includes minimum marination time. A little hard to judge cooking time, since I cook pork & chutney simultaneously and they overlap.

Top Review by Idle Chef

Excellent! I loved the flavors of cumin and fruit. I should have made 2 for leftovers. I followed the recipe exactly with one exception, I used fig infused vinegar instead of the cider.

Ingredients Nutrition


  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 ½ 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 ½ 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.

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