Posts Tagged ‘pork’

Pork Tenderloin with Plum Chutney

The plums have just stared coming in to the markets, and I was in the mood to make a dish that reminded me of Tuscany, so this pork tenderloin recipe using fresh herbs, pancetta, and plums was just the thing. It was slightly fussy to make in that you tie it up with string, but that only took a few minutes, and the results were so worth it! Full recipe follows at the bottom of my description.

First, the herb rub for the tenderloin. I did not have herbes de Provence, so I improvised, using some fantastic herbs from Tuscany, as well as from my garden.

My herbs-de-provence substitite - fennel and thyme flowers from Tuscany, plus fresh basil and savory from my garden.

My herbs-de-provence substitite – fennel and thyme flowers from Tuscany, plus fresh basil and savory from my garden.

Minced rosemary added in too, and then mixed with a good olive oil

Minced rosemary added in too, and then mixed with a good olive oil

After rubbing the tenderloins with the olive oil and herb mixture, I draped them with the pancetta, and tied them with cotton string as best I could. It didn’t take that long.

Laying the pancetta onto (and under) the herb-rubbed tenderloins.

Laying the pancetta onto (and under) the herb-rubbed tenderloins.

Tenderloins and pancetta tied up with string!

Tenderloins and pancetta tied up with string!

I covered the dish with plastic wrap and refrigerated overnight. And then I made the plum chutney. I had four very ripe black plums, which peeled easily without having the blanch them.

First you cook the shallot with the brown sugar and spices.

First you cook the shallot with the brown sugar and spices.

Then you add the plums and simmer for a few minutes.

Then you add the plums and simmer for a few minutes.

It was surprisingly easy to make a really tasty chutney. I put it in the fridge over night too. Pulled it out the next day and rewarmed it a little bit while I grilled the tenderloins.

The chutney, ready to eat

The chutney, ready to eat

The tenderloins on the grill, you brown them first and then cook over lower heat.

The tenderloins on the grill, you brown them first and then cook over lower heat.

The cooking time on the tenderloins was pretty short; definitely use a meat thermometer.

The cooked tenderloins, resting for a few minutes before slicing.

The cooked tenderloins, resting for a few minutes before slicing.

Dinner - with some beet greens and chard, and a wild rice and brown rice mix. Delicious!

Dinner – with some beet greens and chard, and a wild rice and brown rice mix. Delicious!

It was a fantastic meal, and a festive-looking one so great to make for a dinner party. And even more so because the things that take the most time can be done the day before. Recipe follows, enjoy! -Jillian

RECIPE

Pork Tenderloin with Plum Chutney
(original source: Bon Appetit, slightly modified)

INGREDIENTS:

Plum Chutney
– 4 ripe red or black plums (I used black plums)
– 1 tablespoon olive oil
– 1 large shallot, sliced lengthwise
– 1/2 cup light brown sugar, packed
– 1/4 cup sherry vinegar or apple cider vinegar
– 1 tablespoon garlic, minced
– 1 tablespoon mustard seeds
– 2 teaspoons fresh ginger, grated peeled
– 1/2 teaspoon freshly ground black pepper
– 1 bay leaf
– kosher salt

Pork
– 2 tablespoons fresh rosemary, minced
– 4 teaspoons herbes de provence OR some other combination (such as fennel flowers, thyme, savory, basil)
– 4 teaspoons olive oil
– 2 pork tenderloins (about 2 lbs)
– kosher salt and freshly ground pepper
– 16 thin slices pancetta, about 8 oz, or prosciutto

METHOD:

1. PLUM CHUTNEY
Peel plums, if desired. (Mine peeled easily but you could try dropping them in boiling water for a minute if yours don’t.) 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.

2. PORK
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. (NOTE: I did this a day ahead and I think it improves the flavor to sit overnight with the herb rub on it.)
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. (NOTE: we only needed to cook it 10 minutes, check after 10.) Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside. (We served this with a brown-and-wild-rice mix, and some steamed chard/beet greens. Delicious!)