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.
- 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
- 1⁄3 cup raisins
- 1⁄3 cup cider vinegar
- 1⁄4 tablespoon pumpkin pie spice
- 1 teaspoon dry mustard
- 1⁄8 teaspoon crushed red pepper flakes
- 1 cup peeled coarsely chopped golden delicious apple
Directions See How It's Made
- Combine brown sugar through salt in a shallow dish and stir well.
- Trim fat from pork, add pork to marinade and turn to coat.
- Chill at least 30 minutes, turning pork occasionally.
- Discard marinade and put pork on a broiler pan coated with nonstick spray; insert meat thermometer.
- Bake at 400° about 25 minutes until thermometer registers 160°.
- Let stand 10 minutes then cut into thin slices.
- Make chutney: Combine ½ cup water with apricots through red pepper flakes in a medium saucepan and stir well.
- Bring to a boil, cover, reduce heat and simmer 20 minutes, stirring occasionally.
- Add ½ cup water and apple.
- Cook, covered, another 15 minutes until apple is tender.
- Remove from heat, uncover and let stand at least 5 minutes.
- Serve chutney with pork.