Cumin Roasted Pork Tenderloin with Plum Chutney

As you may already be aware – my favorite “go to” cookbooks are from the Cooking Light family.  Always delicious – often inspirations for me to experiment – and usually fairly easy to make.  This Pork Tenderloin will make your mouth DANCE!  So fragrant while cooking – and even better while eating.  The Plum Chutney can be made ahead and kept in the fridge, and it can also be served with chicken.  It’s super yummy.

 

Ingredients:

 

1 tablespoon ground cumin

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cloves

1/8 teaspoon ground black pepper

2 – 1pound pork tenderloins

Cooking spray

Plum Chutney (recipe to follow)

 

Directions:

 

Preheat oven to 375.

 

Combine first five ingredients in small bowl.  Rub the pork with this spice mixture.

 

Spray a foil lined baking sheet (with edges) with cooking spray.  Place pork on the sheet. 

 

Place in oven and cook for 22 – 25 minutes.

 

Remove and let stand for about 15 minutes.  Slice into ¼ inch pieces.  Serve with Plum Chutney.

 

Plum Chutney

 

Ingredients:

 

1 jalapeno pepper

1 poblano chili

1 tablespoon olive oil

1 cup thinly sliced red onion

2 tablespoons minced fresh ginger

1 clove garlic, minced

5 cups chopped plums (about 2 ½ pounds – turned out to be 7 medium sized plums)

1 cup chopped seeded tomato

¼ cup packed brown sugar

¼ cup cider vinegar

2 teaspoon mustard seeds

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped cilantro

 

Directions:

 

Preheat broiler.

 

Place jalapeno and poblano on a foil lined baking sheet; broil 10 minutes – or until blacked, turning occasionally.  Place in a Ziploc bag; seal.  Let stand 15 minutes.  Peel jalapeno and poblano.  Cut in half lengthwise; remove seeds and membranes.  Chop.

 

Heat oil in a large saucepan; add onion, ginger and garlic.  Saute 5 minutes, or until tender.  Add jalapeno, poblano, plums and the next six ingredients.  (everything   except the cilantro)  Bring to a boil; cover and reduce heat.  Simmer for 30 minutes – stirring occasionally.  Uncover and simmer for an additional 15 minutes, or until liquid evaporates; stirring occasionally.

 

Cool completely; stir in cilantro. 

Click here for printable recipe.