Rosemary Roasted Pork Tenderloin with Plum Chutney

Some fruit is in the Mother Earth Produce bin this week, and I really wanted to make something marrying the flavors of sweet and savory.  I love savory dishes with a little hint of sweet and vice versa.  That’s why the majority of the salad dressings I make always have honey in them.

For today’s recipe, the plums from the bin were my pick for making a little something sweet to go with a rosemary roasted pork tenderloin.  This recipe turned out so fantastic, that I tagged it under holidays and Wine and Dine because it would be a great meal to make if you’re entertaining.  The chutney can be made a week in advance (hello, easy party prep) and tenderloins are not only affordable for feeding a crowd, they’re crazy simple to make.  Serve with a green and a starch if you’d like, and you’ve got a fancy schmany dinner on your hands that took next to no time at all to pull together.  While this can be a “wow” dish, it’s also completely doable for a weeknight dinner as well.  Just make sure to have extra tenderloin leftover for a grilled panini the next day. Leftover rosemary pork, plum chutney and an oooey, gooey cheese smashed and grilled between bakery bread?  Sign me up!

Rosemary Roasted Pork Tenderloin with Plum Chutney

Serves 4

Ingredients

  • 1 2 lbs pork tenderloin
  • 1/4 cup of fresh rosemary, chopped
  • 1 Tbsp of dijon mustard
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 Tbsp of apple cider vinegar
  • 4 cloves of garlic, grated

Plum Chutney

  • 4 red or black plums
  • 1 Tablepoon of olive oil
  • 1 large shallot or 1/4 cup red onion, chopped
  • 1/2 cup packed light brown sugar
  • 1/4 cup sherry vinegar or apple cider vinegar
  • 2 cloves of garlic, grated
  • 1 Tbsp of mustard seeds
  • 2 tsp of grated fresh ginger
  • 1/2 tsp of black pepper
  • 1/4 tsp of salt
  • 1 bay leaf

Instructions

Prep the pork by rinsing it off and patting it dry with paper towels.  In a bowl, mix together the chopped rosemary, grated garlic, salt, pepper, dijon mustard and apple cider vinegar.  You want to make a paste to rub on the pork.

Place the pork on a long strip of plastic wrap.  Rub the rosemary mixture over the entire tenderloin.  Wrap the pork up tight and place it back in the refrigerator for at least an hour to overnight.

To make the chutney, peel the plums and cut the flesh away from the pits.  Chop the plums into bite size pieces.

Heat up the olive oil in a medium size saucepan over medium heat and add the shallot or red onion.  Cook it for about 5 minutes until it begins to soften.  Add in the brown sugar and the remaining ingredients except the plums.  Let the mixture cook for a minute or two and then stir in the plums.  If you need to add a couple tablespoons of water, you can, but I didn’t need it.

Cover and let the chutney cook over medium heat for about 8-10 minutes, stirring occasionally.  Remove the lid and simmer on low heat for about 20-25 minutes until the plums are soft and the chutney has thickened.  Let it cool.  This can be made up to a week in advance.

Remove the pork from the fridge and allow it to come to room temperature for about 10-15 minutes.  Heat up a grill pan to high heat and brush it with olive oil.  Grill the tenderloin for about 3-5 minutes on each side to get a good crust on the outside.  Tranfer the pork to a baking dish and bake at 350 for about 20-30 minutes until a meat thermometer reaches 160.

Let the tenderloin rest for 1o minutes before slicing.  Serve with warm chutney.