Ingredients for Pork Tenderloin with Plum Chutney

• 4 red or black plums

• 1 matsked olivolja

• 1 large shallot, sliced lengthwise

• 120ml (packed) light brown sugar

• 60ml Sherry vinegar or apple cider vinegar

• 1 tablespoon chopped garlic

• 1 tablespoon mustard seeds

• 2 teaspoons grated peeled ginger

• 1/2 teaspoons freshly ground black pepper

• 1 bay leaf

• Koshersalt

• 2 tablespoons minced fresh rosemary

• 20ml herbes de Provence

• 20ml olive oil

• 2 pork tenderloins (about 900g )

• Koshersalt, nymalen peppar

• 16 thin slices pancetta (Italian bacon

• about 230g ) or prosciutto

• Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.

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 60ml 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: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

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: Can be made 1 day ahead. Cover and chill.

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 63°C, 15-20 minutes longer.

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

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