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Pork Tenderloin with Plum Chutney Recipe | Bon Appétit

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Number of Servings:

Ingredients:

  1. 4 - red or black plums
  2. 1 tablespoons - olive oil
  3. 1 - large shallot, sliced lengthwise
  4. 1/2 cups - packed light brown sugar
  5. 1 1/4 cups - sherry vinegar or apple cider vinegar
  6. 1 tablespoons - chopped garlic
  7. 1 tablespoons - mustard seeds
  8. 2 teaspoons - grated peeled ginger
  9. 1/2 teaspoons - freshly ground black pepper
  10. 1 - bay leaf
  11. - kosher salt
  12. 2 tablespoons - minced fresh rosemary
  13. 4 teaspoons - hesrbes de Provence
  14. 4 teaspoons - olive oil
  15. 2 - pork tenderloins (about 2 lbs
  16. - kosher salt and fresh black pepper
  17. - 16 thin slices pancetta (about 8oz)

Directions:

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.

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°, 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.

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