Spiced Pork Tenderloin with Cherry Chutney Recipe
Subtle Indian spices are the perfect partner for the sweet, fruity freshness of cherries. Here, it all comes together in perfect harmony—and in less than an hour!
Ingredients
| 1 1/2 | teaspoons | ground cumin |
| 1/2 | teaspoon | ground turmeric |
| 1 | teaspoon | salt |
| 1 | teaspoon | freshly ground black pepper |
| 1/2 | teaspoon | red chili powder |
| 2 | 1-pound | pork tenderloin, room temperature* |
| ~ | olive oil | |
| 2–3 | limes | |
| 1/2 | teaspoon | garam masala |
| 1 | recipe | cherry chutney |
| *Buy two pork tenderloins weighing approximately one-pound each. |
Directions
Preheat oven to 425°
- Combine the cumin, turmeric, salt, pepper, and chili powder together in a small bowl. Set aside.
- Rub the tenderloins with olive oil and the spice mixture.
- Place the tenderloins in a baking pan and set on the middle rack of the oven.
- Cook approximately 25–30 minutes, or until the internal temperature reads 155 degrees.
- Remove from the oven.
- Spritz the meat with lime juice.
- Sprinkle the garam masala evenly over the meat.
- Tent the meat with aluminum foil and let rest for 10–15 minutes. The meat will continue cooking and should reach an internal temperature of 160 degrees.
- Slice the meat, arrange on a platter, and serve with the chutney alongside.
Preparation Time:
Approximately 45 minutes for preparation, baking, and resting.
