Pork Tenderloin with Plum Chutney

Name: Pork Tenderloin with Plum Chutney
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 4 whole red or black plums; 1 tablespoon olive oil; 1 whole shallot; ½ cup light brown sugar; ¼ cup Sherry vinegar; 1 tablespoon chopped garlic; 1 tablespoon mustard seeds; 2 teaspoons grated ginger; ½ teaspoon black pepper; 1 piece bay leaf; 1 to taste Kosher salt; 2 tablespoons fresh rosemary; 4 teaspoons herbes de Provence; 4 teaspoons olive oil; 2 whole pork tenderloins; 1 to taste Kosher salt and pepper; 16 slices pancetta; Herbes de Provence; dried herb mixture; store information

Succulent pork tenderloin wrapped in crispy pancetta and served with a sweet-tangy plum chutney. The meat is seasoned with aromatic herbs and grilled to perfection, while the homemade chutney combines fresh plums with shallots, ginger, and warming spices.

6 servings

1 hr 40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 whole red or black plums
•1 tablespoon olive oil
•1 whole shallot
•½ cup light brown sugar
•¼ cup Sherry vinegar
•1 tablespoon chopped garlic
•1 tablespoon mustard seeds
•2 teaspoons grated ginger
•½ teaspoon black pepper
•1 piece bay leaf
•1 to taste Kosher salt
•2 tablespoons fresh rosemary
•4 teaspoons herbes de Provence
•4 teaspoons olive oil
•2 whole pork tenderloins
•1 to taste Kosher salt and pepper
•16 slices pancetta
•Herbes de Provence
•dried herb mixture
•store information

Cooking Instructions

1.
Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
5 min
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.
40 min
3.
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.
15 min
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.
30 min
5.
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
10 min

Pork Tenderloin with Plum Chutney

6 servings

1 hr 40 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 whole red or black plums

•1 tablespoon olive oil

•1 whole shallot

•½ cup light brown sugar

•¼ cup Sherry vinegar

•1 tablespoon chopped garlic

•1 tablespoon mustard seeds

•2 teaspoons grated ginger

•½ teaspoon black pepper

•1 piece bay leaf

•1 to taste Kosher salt

•2 tablespoons fresh rosemary

•4 teaspoons herbes de Provence

•4 teaspoons olive oil

•2 whole pork tenderloins

•1 to taste Kosher salt and pepper

•16 slices pancetta

•Herbes de Provence

•dried herb mixture

•store information

Cooking Instructions

Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.

5 min

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.

40 min

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.

15 min

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.

30 min

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

10 min