Ingredients for Pork Tenderloin with Plum Chutney

• 4 red or black plums

• 1 tablespoon olive oil

• 1 large shallot, sliced lengthwise

• 120ml (packed) light brown sugar

• 60ml Sherry vinegar or apple cider vinegar

• 1 tablespoon chopped garlic

• 1 tablespoon mustard seeds

• 2 teaspoons grated peeled ginger

• 1/2 teaspoons freshly ground black pepper

• 1 bay leaf

• Kosher salt

• 2 tablespoons minced fresh rosemary

• 20ml herbes de Provence

• 20ml olive oil

• 2 pork tenderloins (about 900g )

• Kosher salt, freshly ground pepper

• 16 thin slices pancetta (Italian bacon

• about 230g ) or prosciutto

• Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

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 60ml 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.

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.

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 63°C, 15-20 minutes longer.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.