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Pork with Pancetta and Plum Chutney

August 13, 2012

You’ll definitely want to make this recipe for Pork with Pancetta and Plum Chutney.  It’s not difficult, tastes delicious and looks like something out of an upscale restaurant.  I stopped making pork tenderloin about a year ago because I was bored with the same old recipes.  What makes this work so beautfiully is the contrasts of flavors.  The fresh herbs,  salty pancetta, and sweet plum chutney all deliver on separate layers, and they all get along well.   Trying pairing this with a spicy Primitivo or a fleshy Cabernet Franc.  The 2007 Cabernet Franc from Deerfield Ranch Winery in Sonoma or the 2008 Collier Falls Dry Creek Valley Primitivo both work very well with this dish.  This is Steve R Morse in Fort Lauderdale back on the pork wagon.  Enjoy!!!

PLUM CHUTNEY

4 red or black plums

1T olive oil

1 large shallot, sliced lengthwise

1/2c light brown sugar

1/4c Sherry vinegar or apple cider vinegar

1T chopped garlic

1T mustard seeds

2t grated peeled ginger (fresh)

1/2 t fresh ground black pepper

1 bay leaf

kosher salt

PORK

2T minced fresh rosemary

4t herbes de provence

4t olive oil

2 pork tenderloins (remove the silverskin!!!)

16z thin slices of pancetta or proscuitto

To Make the Chutney: Peel plums (optional), halve and pit, cut into wedges.  Heat oil in a saucepan.  Add shallot and cook 2 minutes.  Add brown sugar, next 6 ingredients and 1/4 c water.  Cook 2 minutes.  Stir in plums. Cover and simmer for 8 minutes.  Uncover and continue cooking until fruit is soft and juices thickened (20-25 minutes).  Add s&p.  Let cool.  To Make the Pork:  Stir rosemary, herbes de provence, and oil in small bowl.  rub all over pork.  Wrap pancetta around pork and tie with butcher’s twine.  Cover and chill overnight.  Grill tenderloins, turning frequently until a crisp brown crust forms all over pork (8-10 minutes).  Move to cooler side of grill.  Continue to cook until internal temp reads 145 degrees.  Let rest on cutting board 10 minutes.  Cut thinly and serve with chutney alongside. 

 

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From → Recipes

4 Comments
  1. looks perfect!

  2. Joe Ann permalink

    This is the best pork loin I’ve ever tasted. If you haven’t tried it you are missing a wonderful dish!!!

  3. Bob P. permalink

    WOW !!!!
    THIS IS THE BEST PORT LOIN RECIPE I’VE EVER DONE. THE HERBS AND PANCETTA PROVIDE THE RIGHT AMOUNT OF SEASONING TO THE MEAT. MINE CAME OUT VERY TENDER AND JUICY. THE THIN LAYER OF PANCETTA IS CRISPY WITH A DELICATE FLAVOR. PERFECT WITH RICE, ROASTED POTATOES, OR A BED OF POLENTA.

    THE MEAT WAS STAND ALONE AWESOME BUT WELL COMPLIMENTED WITH THE DELICIOUS CHUTNEY. THE GINGER IS THE KEY THAT PROVIDES A SUBTLE SPICYNESS TO CHUTNEY.

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