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Recipe information
Yield
4 to 6 Servings
Ingredients
Plum Chutney
4
1
1
1
1
1
1
2
1
1
Pork
2
4
4
2
16
Preparation
Plum Chutney
Step 1
Peel plums, if desired Halve and pit. Cut into 1/2" wedges.
Step 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.
Pork
Step 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.
Step 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°, 15—20 minutes longer.
Step 5
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.
TEST KITCHEN TIP: How to Peel Stone Fruit
Step 6
Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.
Step 7
Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.
Step 8
Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.
Step 9
If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.
Nutrition Per Serving
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Reviews (31)
Back to TopAssuming Susan is no longer with us. Poorly written directions, as stated from previous reviewers and still holding true in late 2023. Great potential though!
Chef Ne'
Whitefish, MT
7/16/2023
I don't know who's idea it was to write the recipe and say "and the next six ingredients" instead of actually typing it out, but please do not do that again. When following a recipe, one should not have to scroll back up to the ingredient list, find an ingredient and then count six down from that. Not sure on the thought process of doing this, but it doesn't work for those following the recipes. Usually, Bon Appetit does really well when explaining and writing their recipes, so I'm hoping this was an oversight. it would be the best if the measurements were also included in the preparation, but I know I'm asking too much there. Almost no one does that. As far as the recipe, still making it, will let you know.
Sitara
Cali
7/11/2021