Name: Pork Tenderloin with Plum Chutney
Yield: Makes 4 to 6 servings
Ingredients: 4 red or black plums; 1 tablespoon olive oil; 1 large shallot, sliced lengthwise; 1/2 cup (packed) light brown sugar; 1/4 cup Sherry vinegar or apple cider vinegar; 1 tablespoon chopped garlic; 1 tablespoon mustard seeds; 2 teaspoons grated peeled ginger; 1/2 teaspoon freshly ground black pepper; 1 bay leaf; Kosher salt; 2 tablespoons minced fresh rosemary; 4 teaspoons herbes de Provence; 4 teaspoons olive oil; 2 pork tenderloins (about 2 pounds); Kosher salt, freshly ground pepper; 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto; Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Pork Tenderloin with Plum ChutneyChristopher Baker

In this delicious double dose of pork, the tenderloin stays juicy inside a crispy pancetta crust. Make sure to save any extra chutney—you'll want it for pork sandwiches the next day.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

Plum Chutney:

4 red or black plums

1 tablespoon olive oil

1 large shallot, sliced lengthwise

1/2 cup (packed) light brown sugar

1/4 cup Sherry vinegar or apple cider vinegar

1 tablespoon chopped garlic

1 tablespoon mustard seeds

2 teaspoons grated peeled ginger

1/2 teaspoon freshly ground black pepper

1 bay leaf

Kosher salt

Pork:

2 tablespoons minced fresh rosemary

4 teaspoons herbes de Provence

4 teaspoons olive oil

2 pork tenderloins (about 2 pounds)

Kosher salt, freshly ground pepper

16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto

Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Preparation

For plum chutney:
Step 1
Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
Step 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.
For pork:
Step 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.
Step 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.
Step 5
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

TagsPlum Stone Fruit Fruit Pork Tenderloin Pork Meat Pancetta Cured Meat Prosciutto Ham Main Dinner Dairy Free Gluten Free Grilling Summer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Plum Chutney:

Pork:

Preparation

For plum chutney:

Step 1

Step 2

For pork:

Step 3

Step 4

Step 5

Recipe notes

Our Best Sweet and Savory Plum Recipes

23 Pancetta-Packed Recipes

19 Sweet and Salty Ways to Love Lavender