Pork Tenderloin with Plum Chutney

Name: Pork Tenderloin with Plum Chutney
Yield: 4
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 lb.); Kosher salt and freshly ground black pepper; 16 thin slices pancetta (Italian bacon; about 8 oz.) or prosciutto

Pork Tenderloin with Plum Chutney was pinched from <a href="http://www.bonappetit.com/recipes/2012/08/pork-tenderloin-with-plum-chutney" target="_blank">www.bonappetit.com.</a>

"In this delicious double dose of pork, the tenderloin stays juicy inside a pancetta crust. Make sure to save any extra chutney—you'll want it for pork sandwiches the next day...."

INGREDIENTS

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4 red or black plums

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1 tablespoon olive oil

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1 large shallot, sliced lengthwise

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1/2 cup (packed) light brown sugar

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1/4 cup Sherry vinegar or apple cider vinegar

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1 tablespoon chopped garlic

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1 tablespoon mustard seeds

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2 teaspoons grated peeled ginger

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1/2 teaspoon freshly ground black pepper

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1 bay leaf

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Kosher salt

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2 tablespoons minced fresh rosemary

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4 teaspoons herbes de Provence

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4 teaspoons olive oil

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2 pork tenderloins (about 2 lb.)

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Kosher salt and freshly ground black pepper

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16 thin slices pancetta (Italian bacon; about 8 oz.) or prosciutto

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