Pork Tenderloin with Plum Chutney
Epicurious.com
Epicurious.com
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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.

Instructions

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