The grilling gods must not be on my side yet this summer. Every time I intend to go out and use the grill, we seem to get hit with rain and thunderstorms. The same thing happened to me last night, so I had to make some adjustments to the way I was going to cook this particular recipe that I found in bon appétit magazine. I’d seen this one a while ago and have intended to make it, I just haven’t gotten around to it until now. It is for a pork tenderloin with plum chutney. I have to admit I was a little skeptical as to how the chutney would come out, but it tasted awesome and I could see using that for other pork dishes down the road.
Pork Tenderloin with Plum Chutney
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
1 tablespoon minced fresh rosemary
2 teaspoons herbes de Provence
2 teaspoons olive oil
1 pork tenderloin (about 1 pound)
Kosher salt and freshly ground black pepper
6 thin slices pancetta (Italian bacon) or prosciutto
For the plum chutney, peel the plums and halve and pit them. Cut the plums into half-inch wedges. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until the shallot begins to soften, about 2 minutes. Add the brown sugar, vinegar, garlic, mustard seeds, ginger, black pepper, and bay leaf and 1/4 cup of water. Cook, stirring occasionally, until the mixture is fragrant, about 2 minutes. Stir in the plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover the pan and continue cooking, stirring occasionally, until the fruit is soft and the juices have thickened, about 20 to 25 minutes. Season to taste with salt. Allow the mixture to cool slightly. The chutney can be made up to one week ahead of time. Cover and chill and then re-warm it slightly before serving.
For the pork, stir the rosemary, herbes de Provence, and oil in a small bowl. Rub the mixture all over the pork; season the pork with salt and pepper. Wrap the pancetta slices around the pork and tie it at 2 inch intervals with kitchen twine to hold it together.
If you are using a charcoal grill, build a medium-hot fire; push the coals over to one side of the grill. If using a gas grill, heat all but one burner to high. Grill the tenderloin over the hot part of the grill, turning frequently, until a crisp brown crust forms on all sides, about 8 to 10 minutes. Move the tenderloin to the cooler part of the grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of the loin registers 145°, about 15 to 20 minutes longer.
Transfer the tenderloin to a cutting board. Allow it to rest for 10 minutes. Slice thinly and serve with the plum chutney alongside.
Since I had to cook this in the oven, I had preheated the oven to 375° and placed the tenderloin in a cast-iron pan and roasted it for 25 to 30 minutes until the desired crispness and temperature were reached. I think it would’ve come out a little crisper on the grill, but it tasted just fine when I did it in the oven. I also used regular bacon since I did not have any pancetta and I think it turned out just fine. There is also a bit of a trick if you want to easily peel the plums. Bring a saucepan of water to a boil and using the tip of a paring knife make to shallow 1 inch cuts to form an X on the bottom of the pieces of fruit. Add the fruit to the water and cook just until the skin begins to peel back at each X, about 30 to 60 seconds. Remove the fruit with a slotted spoon to a bowl of ice water so they can cool. You can then simply take a paring knife and your fingers and easily pare back the skin. If you aren’t that worried about the presentation of the dish you could also just simply either use a paring knife on your own and remove the skin or even use your vegetable peeler.
That’s it for today. Check back again tomorrow and see what recipe I have posted. I still have a couple of things that I made last week that I want to post and I do have a few new recipes planned for this week, including a new chicken dish and one for bay scallops. Until next time, enjoy the rest of your day, tried to stay cool and enjoy your meal!