Pancetta-Wrapped Pork Tenderloin is a delicious double dose of pork. It’s as easy to make on the grill as it is in the oven. Serve it with plum chutney for a sweet, sour and spicy burst of flavor.
Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
- 6 plums
- 2 tablespoon thinly sliced shallot
- 2 clove garlic peeled and minced
- ¼ cup light broown sugar (packed)
- ¼ cup red wine vinegar
- ¼ cup water
- 1 tablespoon mustard seeds
- ½ teaspoon freshly cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon lemon zest
- 2 teaspoon herbes de Provence
- ½ teaspoon fennel seeds
- 1 tablespoon olive oil
- kosher salt to taste
- 1 pork tenderloin (about 1 pound)
- 4 ounce thinly sliced pancetta
Make the chutney: Halve, pit and slice the plums into ½ pieces.
Heat oil in a medium saucepan set over medium heat. Add shallot and garlic. Cook stirring occasionally, until shallot begins to sweat, about 2 minutes. Stir in brown sugar, vinegar, water, mustard seeds, black pepper, red pepper, and bay leaf. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add the sliced plums. Lower the heat to a simmer. Cover the pan and continue to cook, stirring occasionally, for 8 minutes. Uncover and continue to cook, stirring occasionally, until fruit is soft and juices begin to thicken, 10 to 15 minutes. Season to taste with salt. Let cool slightly.
Make the pork: Mix the lemon zest, herbes de Provence, fennel seeds, and oil in a small bowl. Rub all over pork; season with salt. Wrap pancetta slices around pork and tie at 2″-inch intervals with kitchen twine to hold together.
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 wrapped tenderloin over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8—10 minutes. Move tenderloin 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 degrees F, 15 to 20 minutes longer.
Transfer tenderloin to a cutting board. Let rest for 5 minutes. Slice thinly and serve with plum chutney alongside.