Pork Tenderloin with Plum Chutney

This tart chutney would go well with any pork or chicken dish, and keeps well in the fridge for a week or two. Try it on sandwiches made with leftovers.  Photo: Christopher Baker

INGREDIENTS

  • Pork

  • 2 pork tenderloins, about 1 lb.

  • 2 tsp. olive oil

  • 2 tsp. dry herbs de Provence

  • 1 tbsp. fresh rosemary, chopped

  • 12 thin slices pancetta (4.5 ounces)

  • Chutney

  • 1 large shallot, sliced lengthwise

  • 1 tbsp olive oil

  • ¼ cup sherry or apple cider vinegar

  • ½ tsp. ground black pepper

  • ½ cup light brown sugar

  • 1 Tbsp. mustard seeds

  • 1 Tbsp. chopped garlic

  • 2 tsp. grated ginger

  • 1 bay leaf

  • 2 pounds plums or pluots, quartered

  • Kosher salt

PREPARATION

  1. Coat pork loins in olive oil, salt, pepper, rosemary, and herbs de Provence. Wrap pancetta slices around pork and tie with butcher’s twine to hold together, and set aside in refrigerator.

  2. Sweat shallots in pan with olive oil for 2 minutes, then add vinegar, pepper, brown sugar, mustard seeds, garlic, ginger, bay leaf, and salt. Cook 2 minutes more and add plums. Cover and simmer on medium heat for about 8 minutes, stirring occasionally, then uncover and continue cooking for 20-25 minutes until fruit is soft and juices have thickened. Cool slightly and transfer to an airtight

  3. Heat grill to medium hot with the coals pushed over to one side (or if using a gas grill, just light half of the burners). Grill tenderloins until well browned on all sides, turning frequently, about 8-10 minutes. Move to the cooler side of the grill, cover and cook 10 minutes more, or until pork reads 145° on an instant read thermometer. Let rest for 5 minutes, slice, and serve with chutney.

Kris Mae WeissPork Tenderloin with Plum Chutney, pork, dinner, lunch