Pork Tenderloin With Plum Chutney
Created by breezermom on June 27, 2015
- Servings: 5
- Prep Time: 25m
- Cook Time: 1h
- Recipe #19715
Ingredients
- 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)
How to Make
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FOR THE CHUTNEY
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Step 1: Peel plums, if desired. Halve and pit. Cut into 1/2 inch wedges.
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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.
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Step 3: Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally until mixture is fragrant, about 2 minutes.
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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.
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Step 5: The chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
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FOR THE PORK
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Step 6: Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over the pork.
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Step 7: Season with salt and pepper.
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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)
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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.
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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.
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Step 11: Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
Nutritional Facts
- Serving Size: 1 (443.3 g)
- Calories 663.6
- Total Fat - 30.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 162.9 mg
- Sodium - 1932.4 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 1.1 g
- Sugars - 29.9 g
- Protein - 60.6 g
- Calcium - 26.7 mg
- Iron - 2.6 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.6 mg