Pork Tenderloin with Plum Chutney
Succulent pork tenderloin wrapped in crispy pancetta and served with a sweet-tangy plum chutney. The meat is seasoned with aromatic herbs and grilled to perfection, while the homemade chutney combines fresh plums with shallots, ginger, and warming spices.
Ingredients
- •4 whole red or black plums
- •1 tablespoon olive oil
- •1 whole shallot
- •½ cup light brown sugar
- •¼ cup Sherry vinegar
- •1 tablespoon chopped garlic
- •1 tablespoon mustard seeds
- •2 teaspoons grated ginger
- •½ teaspoon black pepper
- •1 piece bay leaf
- •1 to taste Kosher salt
- •2 tablespoons fresh rosemary
- •4 teaspoons herbes de Provence
- •4 teaspoons olive oil
- •2 whole pork tenderloins
- •1 to taste Kosher salt and pepper
- •16 slices pancetta
- •Herbes de Provence
- •dried herb mixture
- •store information
Cooking Instructions
- 1.
Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
5 min
- 2.
Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
40 min
- 3.
Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
15 min
- 4.
If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
30 min
- 5.
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
10 min
