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Pork Tenderloin With Plum Chutney

Here's how you make Pork Tenderloin With Plum Chutney
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  • Servings: 5
  • Prep: 25m
  • Cook: 1h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • PLUM CHUTNEY
  • 7 ounces plums (4 red or black plums)
  • 1 tablespoon olive oil
  • 1 large shallot, sliced lenthwise
  • 1/2 cup light brown sugar, packed
  • 1/4 cup sherry vinegar (or apple cider vinegar)
  • 1 tablespoon garlic, chopped
  • 1 tablespoon mustard seeds
  • 2 teaspoons grated, peeled ginger
  • 1/2 teaspoon freshly grated black pepper
  • 1 bay leaf
  • Kosher salt
  • 1/4 cup water
  • PORK
  • 2 tablespoons minced fresh rosemary
  • 4 teaspoons herbes de Provence
  • 4 teaspoons olive oil
  • 2 pounds pork tenderloins (2 tenderloins, about 2 pounds)
  • Kosher salt
  • Black Pepper, freshly ground
  • 8 ounces pancetta ham (16 thin slices, or prosciutto)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

Tips & Variations

Don't forget the following tips and variations.
  • Charcoal grill

We hope you enjoy this recipe!

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