Pork Tenderloin With Plum Chutney Recipe

Name: Pork Tenderloin With Plum Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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:", "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:", "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 145u00b0F, 15-20 minutes longer.", "Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside."]

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 red or black plums, 1 tablespoon olive oil, 1 large shallot, sliced lengthwise, 1/2 cup (packed) light brown sugar, and more.

Yes, Pork Tenderloin With Plum Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Plum Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions