Cumin Pork Tenderloin with Dried-Apricot Chutney

Ingredients

• 2 teaspoons cider vinegar 
• 2 tablespoons brown sugar dark
• 4 servings dried-apricot chutney 
• 1 teaspoon ground cumin 
• 1 teaspoon coarsely ground pepper 
• 1 pound pork tenderloin 
• 1 Dash salt 

Equipment

• oven
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a shallow dish. Stir well; set aside.
3. Trim fat from pork.
4. Add pork to dish, turning to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.
5. Remove pork from dish, discarding marinade.
6. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork.
7. Bake at 400 for 25 minutes or until thermometer registers 160 (slightly pink).
8. Cut pork into thin slices.
9. Serve with Dried-Apricot Chutney.