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
• Kosher salt
• 2 tablespoons minced fresh rosemary
• 4 teaspoons herbes de Provence
• 4 teaspoons olive oil
• 2 pork tenderloins (about 2 pounds)
• Kosher salt, freshly ground pepper
• 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto

1. Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
2. 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:
3. 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:
4. 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 145u0b0F, 15-20 minutes longer.
5. Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

red, olive oil, shallot, light brown sugar, sherry vinegar, garlic, mustard seeds, ginger, freshly ground black pepper, bay leaf, kosher salt, fresh rosemary, herbes, olive oil, pork, kosher salt, thin

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-plum-chutney-51108390 (may not work)