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Pork Tenderloin With Plum Chutney

- Pork tenderloin is rubbed with rosemary, herbes de Provence, and olive oil, then wrapped in pancetta and grilled over both direct and indirect heat until it reaches an internal temperature of 145 degrees F. - A plum chutney is made by cooking shallots, brown sugar, vinegar, garlic, mustard seeds, ginger, black pepper, and bay leaf, then adding plums and simmering until thickened. - The grilled pork tenderloin is served with the plum chutney.

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Chef Parminder Brar
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65 views1 page

Pork Tenderloin With Plum Chutney

- Pork tenderloin is rubbed with rosemary, herbes de Provence, and olive oil, then wrapped in pancetta and grilled over both direct and indirect heat until it reaches an internal temperature of 145 degrees F. - A plum chutney is made by cooking shallots, brown sugar, vinegar, garlic, mustard seeds, ginger, black pepper, and bay leaf, then adding plums and simmering until thickened. - The grilled pork tenderloin is served with the plum chutney.

Uploaded by

Chef Parminder Brar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Pork Tenderloin with Plum Chutney

 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
INGREDIENTS hold together. DO AHEAD: Can be made 1
day ahead. Cover and chill.
Plum Chutney  If using a charcoal grill, build a medium-hot
fire; push coals over to 1 side of grill. If using a
 4 red or black plums gas grill, heat all but 1 burner to high. Grill
 1 tablespoon olive oil tenderloins over hot part of grill, turning
frequently, until a crisp brown crust forms on
 1 large shallot, sliced lengthwise
all sides, 8—10 minutes. Move tenderloins to
 1/2 cup (packed) light brown sugar
cooler part of grill to gently cook through; cover
 1/4 cup Sherry vinegar or apple cider vinegar and cook until an instant-read thermometer
 1 tablespoon chopped garlic inserted into the middle of each loin registers
 1 tablespoon mustard seeds 145°, 15—20 minutes longer.
 2 teaspoons grated peeled ginger  Bring a medium saucepan of water to a boil.
 1/2 teaspoon freshly ground black pepper Using the tip of a paring knife, make 2 shallow
 1 bay leaf 1" cuts to form an X on the bottom of the fruit.
 Kosher salt
 Add fruit to water and cook just until skin
Pork begins to peel back at each X, 30–60 seconds.
 Using a slotted spoon, transfer fruit to a
 2 tablespoons minced fresh rosemary medium bowl of ice water; let cool. Using a
 4 teaspoons herbes de Provence paring knife and your fingers, peel fruit.
 4 teaspoons olive oil  If you don't care about smooth surfaces for
 2 pork tenderloins (about 2 lb.) presentation purposes, a serrated peeler's
 Kosher salt and freshly ground black pepper sharp-toothed edges quickly and easily peel
soft fruit.
 16 thin slices pancetta (Italian bacon; about 8
oz.) or prosciutto

RECIPE PRE P AR AT IO N

Plum Chutney

 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:
Chutney can be made 1 week ahead. Cover
and chill. Rewarm slightly before serving.

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