Grilled Pancetta-Wrapped Pork Tenderloin with Plum Chutney
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Grill
- Instant-read thermometer
- Butcher's twine
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
Ingredients
- 6 plums
- 2 tablespoons thinly sliced shallot
- 2 cloves 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 teaspoons herbes de Provence
- ½ teaspoon fennel seeds
- 1 tablespoon olive oil
- kosher salt to taste
- 1 pork tenderloin (about 1 pound)
- 4 ounces thinly sliced pancetta
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