Pork Tenderloin with Plum Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this delicious double dose of pork, the tenderloin stays juicy inside a crispy pancetta crust. Make sure to save any extra chutneyyou'll want it for pork sandwiches the next day. 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 |
Directions:
1. For plum chutney: Peel plums, if desired. Halve and pit. Cut into 1/2 wedges.
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.
3. 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.
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°F, 15-20 minutes longer.
5. Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
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