The earthy flavor of cumin-rubbed pork tenderloin is offset perfectly by a sweet apricot sauce. Coating the pork with a rub before cooking ensures delicious, spice-infused flavor in every bite.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 298
Sodium: 331mg
Fat: 14g
Carbohydrates: 19g
Cholesterol: 80mg
Fiber: 3g
Protein: 24g

Cumin-Rubbed Pork Tenderloin with Apricots

• Low Calorie  • Low Sodium

Ingredients

2 teaspoons McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Paprika
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Cracked
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1/3 cup sweet sherry
1 cup chicken broth
1 package (7 ounces) dried apricots, cut in half
2 tablespoons sugar
1/4 cup (1/2 stick) cold butter, cut into chunks

Directions

1. Preheat oven to 400°F. Mix cumin, garlic powder, paprika, pepper and sea salt in small bowl. Rub evenly over pork tenderloins.

2. Heat oil in large ovenproof skillet on medium-high heat. Add pork tenderloins; cook 3 minutes or until browned on all sides. Transfer skillet to oven. Roast 20 to 25 minutes or just until desired doneness. Remove from oven. Place on serving platter; keep warm.

3. Stir sherry into same skillet on medium heat, scraping browned bits from bottom of skillet. Stir in broth, apricots and sugar. Bring to boil. Reduce heat to low; simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened. Slice pork and serve with apricot mixture.

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