Cumin Pork Tenderloin W Apricot Chutney
Elevate your dinner table with this Cumin Pork Tenderloin with Apricot Chutney, a dish that masterfully combines bold, earthy spices with the sweet tang of a homemade chutney. Succulent pork tenderloins are perfectly seasoned with a vibrant blend of cumin, coriander, and black pepper, then seared to golden perfection before finishing in the oven to lock in juiciness. Paired with a luscious apricot chutney made with dried apricots, fresh ginger, and a hint of warm cinnamon and cloves, this recipe strikes the perfect balance between savory and sweet. Ideal for weeknight dinners or special occasions, this dish is not only easy to prepare but also guaranteed to impress. Garnish with fresh cilantro for a burst of brightness, and serve this show-stopping pork tenderloin with chutney alongside rice or roasted vegetables for a meal that’s as beautiful as it is delicious. Boost your culinary repertoire with this pork tenderloin recipe and watch it become a family favorite!
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Recipe Information
Ingredients
- 2 pieces (1 pound each) pork tenderloin
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup (chopped) dried apricots
- 1 medium (finely diced) yellow onion
- 1 tablespoon (grated) fresh ginger
- 1/3 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons (chopped) fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together ground cumin, ground coriander, salt, and black pepper.
Pat the pork tenderloins dry with paper towels and rub the spice mixture evenly over all sides of the meat.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork tenderloins for 2-3 minutes on each side until browned.
Transfer the skillet with the pork to the preheated oven and roast for 12-15 minutes, or until the meat reaches an internal temperature of 145°F (63°C). Remove from the oven, tent with foil, and let rest for 5-10 minutes before slicing.
While the pork is roasting, prepare the apricot chutney. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion and grated ginger to the saucepan, and sauté for 3-4 minutes until softened and fragrant.
Stir in the chopped dried apricots, apple cider vinegar, brown sugar, water, ground cinnamon, and ground cloves. Bring the mixture to a simmer.
Reduce the heat to low and let the chutney cook for 10-12 minutes, stirring occasionally, until thickened. Remove from heat and let cool slightly.
Slice the rested pork tenderloins into medallions and serve with a generous spoonful of apricot chutney on top. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 37.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
