Name: Pork Tenderloin with Plum Chutney
Yield: 4 to 6 Servings
Ingredients: 4 red or black plums; 1 tablespoon olive oil; 1 large shallot, sliced lengthwise; ½ cup (packed) light brown sugar; ¼ cup Sherry vinegar or apple cider vinegar; 1 tablespoon chopped garlic; 1 tablespoon mustard seeds; 2 teaspoons grated peeled ginger; ½ 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 lb.); Kosher salt and freshly ground black pepper; 16 thin slices pancetta (Italian bacon; about 8 oz.) or prosciutto

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