Pork Tenderloin With Plum Chutney

FOR THE CHUTNEY

Step 1

Peel plums, if desired. Halve and pit. Cut into 1/2 inch wedges.

Step 2

Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally until the shallot begins to soften, about 2 minutes.

Step 3

Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally until mixture is fragrant, about 2 minutes.

Step 4

Stir in plums. Cove 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.

Step 5

The chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

FOR THE PORK

Step 6

Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over the pork.

Step 7

Season with salt and pepper.

Step 8

Wrap pancetta slices around the pork and tie at 2 inch intervals with kitchen twine to hold it together. (Can be done 1 day ahead. Cover and chill)

Step 9

Build a medium hot fire; push coals over to 1 side of the grill. Grill tenderloins over the hot part of the grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes.

Step 10

Move the tenderloins to the cooler part of the grill to gently cook through; cover and cook until an instant read thermometer inserted into the middle of each loin registers 145 degrees, 15 to 20 minutes longer.

Step 11

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.