Pork Tenderloin with Plum Chutney

By BearForce

Ingredients

• Plum Chutney:
• 4 red or black plums
• 1 Tbsp. olive oil
• 1 large shallot, sliced lengthwise
• 1/2 cup packed light brown sugar
• 1/4 cup Sherry vinegar or apple cider vinegar
• 1 Tbsp. chopped garlic
• 1 Tbsp. Mustard seeds
• 2 tsp. grated peeled ginger
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• Pork:
• 2 Tbsp. minced fresh rosemary
• 4 tsp. herbes de Provence
• 4 tsp. olive oil
• 2 port tenderloins (about 2 lbs.)
• Kosher salt, freshly ground pepper
• 16 thin slices pancetta or proscuitto

Preparation

Step 1

Chutney: Peel and cut plums into wedges. Heat oil Add shallot and cook, stirring until softened, about 2 minutes. Add brown sugar, next 6 ingredients and 1/4 cup water. Cook for about 2 minutes. Stir in plums. Cover and simmer over medium heat for 8 minutes. Uncover and continue cooking stirring until fruit is softened and juices have thickened, about 20-25 minutes. Season to taste with salt. Let cool slightly. Can be made 1 week ahead.

Pork: Stir rosemary, herbes de Provence, and oil in small bowl. Rub over pork; season with salt and pepper. Wrap pancetta slices around port and tie at 2" intervals. Grill and serve with plum chutney.