- 4
Ingredients
- 4 red or black plums
- 1 tablespoon olive oil
- 1 large shallot, sliced lengthwise
- 1/2 cup (packed) light brown sugar
- 1/4 cup Sherry vinegar or apple cider vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon mustard seeds
- 2 teaspoons grated peeled ginger
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Kosher salt
- 2 tablespoons minced fresh rosemary
- 4 teaspoons herbes de Provence
- 4 teaspoons olive oil
- 2 pork tenderloins (about 2 pounds)
- Kosher salt, freshly ground pepper
- 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
- Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.
Preparation
Step 1
Preparation
For plum chutney:
Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
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.
For pork:
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.
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°F, 15-20
minutes longer.
Transfer tenderloins to a cutting board.
Let rest for 10 minutes. Slice thinly and
serve with plum chutney alongside.
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