Hands down, this will be one of my all-time favorite pork recipes! I plan to make this again in the fall. Everyone loved it! Hope you do too! Since this is a higher points dish, you may want to save it for a special occasion or serve it with very low point sides like sauteed veggies or a salad. You will only use about half of the chutney recipe. You can save the rest to use with another dish or you can make half of the chutney recipe. The best way to remove the skins from the plums is to cut an X into the bottom of each plum. Drop the plums into a pot of boiling water for 30-60 seconds or until the skin starts to peel back. Remove plums with a slotted spoon. Skins should slide right off. The chutney can be made in advance and reheated if desired.
serves 8 ( 9 points +)
- 2 ( 1 lb.) pork tenderloins
- 1/2 lb. thinly sliced pancetta ( Italian bacon)
- 2 T. fresh, chopped Rosemary
- 1 T. herbs de Provence
- 1 T. olive oil
- 4 black or red plums, skins removed, halved, pitted and sliced into 1/2 inch wedges
- 1 T. olive oil
- 1 large shallot, sliced lengthwise
- 1/2 c. brown sugar
- 1/4 c. apple cider vinegar
- 1 T. crushed garlic
- 1 T. mustard seeds
- 2 tsp. crushed, fresh ginger ( from a jar)
- 1/2 tsp. black pepper
- 1 bay leaf
- 1/4 c. water.
- salt to taste
For chutney, heat oil in a medium saucepan. Add shallot and cook until shallot begins to soften. Add brown sugar and next six ingredients, and 1/4 c. water. Cook until mixture is fragrant ( about 2 minutes). Stir in plums. Cover and simmer over medium heat for 8 minutes. UNcover and if fruit is softened and juices have thickened, it is done. If not, continue cooking, uncovered until fruit softens and juices thicken. Season with salt to taste. Set aside.
For pork, combine 1 T. olive oil, herbs de provence and 2 T. fresh rosemary in a small bowl. Rub over pork. Season pork with salt and pepper. Wrap pork in pancetta and tie with kitchen twine every 2 inches to secure.
Heat all but one burner of a gas grill on high heat. Grill tenderloins over hot part of grill until a nice crust forms on all sides, turning frequently. ( 8- 10 minutes). Move tenderloins to cooler part of grill and cook through. Cover and cook until a thermometer inserted in the middle of each loin registers 145 degrees ( 15-20 minutes longer). Transfer tenderloins to a cutting board and let rest for 10 minutes. Slice thinly and serve with plum chutney.
adapted from "Bon Appetit"