Name: Pork Tenderloin with Plum Chutney
Yield: Makes 4 to 6 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; Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Pork Tenderloin with Plum ChutneyChristopher Baker

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

Recipe notes

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