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Pork Tenderloin with Plum Chutney

Pork Tenderloin with Plum Chutney

Ingredients

Plum Chutney

  • 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

Pork

  • 2 tablespoons minced fresh rosemary
  • 4 teaspoons herbes de Provence
  • 2 pork tenderloins (about 2 lb.)
  • Kosher salt and freshly ground black pepper
  • 16 thin slices pancetta (Italian bacon; about 8 oz.) or prosciutto

Recipe Preparation

Plum Chutney

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

Pork

  • 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 145°, 15—20 minutes longer.

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

TEST KITCHEN TIP: How to Peel Stone Fruit

  • Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

  • Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

  • Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

  • If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

,Photos by Christopher Baker

Nutritional Content

5 servings, 1 serving contains: Calories (kcal) 520 Fat (g) 22 Saturated Fat (g) 6 Cholesterol (mg) 145 Carbohydrates (g) 30 Dietary Fiber (g) 1 Total Sugars (g) 26 Protein (g) 47 Sodium (mg) 560Reviews Section

Glazed Pork Tenderloin with Quick Plum Chutney

Pork and plums are a time-honored pairing. In this recipe late-season plums and spices are simmered into a flavorful chutney to accompany lean pork tenderloin. The simple chutney does double duty as a glaze and a sauce. It is also delicious with poultry and can be used to perk up crackers and cheese.

To make chutney: Place plums, onion, water, sugar, vinegar, ginger, orange zest, coriander, crushed red pepper and pinch of salt in small heavy saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer briskly, uncovered, stirring from time to time, until plums have broken down to form a chunky sauce and chutney has thickened, 20 to 30 minutes. Measure out cup chutney to use for glazing pork reserve remainder to accompany pork. Let cool. (Chutney will keep, covered, in the refrigerator for up to 1 week. Bring to room temperature before serving.)

Heat grill. Trim pork. If tenderloin has a thin tail, tuck it under and secure with butchers twine to make a more-or-less even shape. Brush pork with oil. Sprinkle with tsp salt and pepper. Lightly oil grill rack by rubbing it with a piece of oil-soaked paper towel use tongs to hold paper towel. (You can also use a nonflammable grill spray, such as Weber Grill Spray for no-stick grilling.

Do not spray regular cooking spray on a hot grill.) Place pork over direct medium heat, cover and grill, turning from time to time to brown it all over, 10 minutes. Brush with some of the chutney glaze. Continue grilling, turning and brushing with additional glaze, until an instant-read thermometer inserted in the thickest portion registers 145F, 10 to 15 minutes longer. Transfer pork to a clean cutting board. Let rest at least 3 minutes (the temperature will rise during resting) before carving into -inch-thick slices. (Use this time to steam your favorite vegetables.) The meat should be juicy with just a trace of pink.

Yield: 4 servings (approximately 3 oz cooked meat and 3 Tbsp chutney each).

Per serving: Calories: 210. Total fat: 4 grams. Saturated fat: 1 gram. Cholesterol: 55 milligrams. Sodium: 230 milligrams. Carbohydrates: 23 grams: Fiber: 1 gram. Protein: 20 grams.

Food Safety Note: In 2011, the United States Department of Agriculture revised its guidelines for a safe internal temperature for pork. Previously, the agency recommended cooking pork to an internal temperature of 160F, but current guidelines advise that an internal temperature of 145F with a resting period of 3 minutes is safe. This lower temperature ensures a juicier result. The USDA recommends that using a thermometer is the only sure way to determine doneness. Start checking for doneness shortly before the recommended cooking time. Wash thermometer with hot soapy water before and after each use.

Ingredient Note: Enhanced pork has been injected with a sodium phosphate solution in order to enhance tenderness and moisture. The USDA requires that enhanced pork be clearly labeled. The label will state that the product contains an xx% solution of sodium phosphate (percentage varies depending on the meat packer). As you may guess, this type of meat has a higher sodium content than a natural product. For example, made with natural pork, a serving of our pork tenderloin recipe has 230 milligrams of sodium. Made with enhanced pork, a serving would have 430 milligrams of sodium. In our recipes tests, we found that when cooked according to recipe directions, the natural pork was juicy and flavorful.

Tip: If you prefer to cook the pork in the oven, first brown it in 1 tsp oil in a large skillet over medium-high heat, 4 to 5 minutes. Spoon chutney glaze over top of pork. If skillet is ovenproof, place skillet in oven. If it is not ovenproof, transfer pork to small roasting pan. Roast pork at 400F until instant-read thermometer registers 145F, 15 to 20 minutes.


Recipe Summary

  • 1 pork tenderloin
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 ½ plums, pitted and chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 tablespoons blueberry juice (Optional)

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.

Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.

Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.


Roasted Pork Loin with Spicy Plum Chutney and Roasted Vegetables

Author: Gabriel Cabrera
Recipe type: Main
Serves: 2

Ingredients

For the chutney:
  • 1 small onion, chopped
  • 2 cloves of garlic, peeled
  • Salt and pepper to season
  • 1 lb Italian plums, pitted, sliced
  • 1 small onion
  • 1 clove of garlic
  • 1 teaspoon fresh ginger, minced
  • ½ teaspoon chili flakes
  • ¼ teaspoon Chinese five spice (sub for ground anise or ground clove if you don’t have it)
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
For the pork loin:
  • 1 pork loin (1 lb will serve 2 people)
  • ½ pound farmers market carrots, washed, cut in half
  • ½ nugget potatoes (add a few different varieties if you can), washed, cut in half
  • 3-4 sprigs of savory (sub for rosemary if you can’t find it)
  • Salt and pepper to taste

Instructions

To make the chutney:
  1. Place all ingredients in a heavy bottom pot over medium heat with some oil. Let the ingredients brown a little, then reduce the heat to low and stir. Continue to stir for 10 minutes (be careful, it can stick to the bottom of the pan so keep an eye on it) until it thickens and looks like jam. Taste for seasoning and set aside.
To make the loin:
  1. Preheat the oven at 400F
  2. Take a big pan, put some oil in it and turn on the heat on high. Pat dry your pork loin, then rub it with pepper (don’t add salt now as it’ll dry it out). Place the pork loin on the smoking hot pan and sear it (let it be for 3 minutes and don’t move it!) once the side is nicely seared, turn it and repeat. Do not cook! You just want to have a nice caramelized crust. Remove loin from pan, place on a plate and cover with tin foil.
  3. In a big bowl place the carrots, potatoes, summer savory sprigs, and garlic cloves, toss with olive oil (coat them well), and season with generous amount of salt and pepper. Place seasoned veggies on a roasting pan (or big skillet). Bake them for 20 minutes or until ¾ done.
  4. Lower the oven temp to 350F, remove the pan with veggies from the oven, place the pork loin on top of the veggies, sprinkle loin with sea salt and bake for 20 minutes until ¾ done or the inside of the loin registers 145F.
  5. To serve, get some of the roasted veggies on a plate, then top with slices of the pork loin, spoon a generous amount of chutney, pour more wine, and you’re done!


Slow Cooker Pork Tenderloin with Plum Jalapeno Chutney

We made a trip to the local Farmer&rsquos Market on Saturday, I love that place. We are so lucky in St. Louis that we have the Soulard Market. The same Soulard Market has been around here since 1779! America is barely older than our Soulard Market! How is that for crazy?

This market has everything. Every vegetable or fruit you could want. A whole spice and herb shop, bread stands, artisan sausages, and pastas. Right on down to turtle meat if that&rsquos your thing (there is no judgement here).

Not to mention if you want live chickens or bunnies they&rsquore here too. With a whole wing for a flea market and homemade soaps, oils, etc. I&rsquom sure I left out a lot, but you get the picture.

It&rsquos an adventure. With people shoulder to shoulder and vendors shouting from every direction to give the best deals.

Anyway these huge plums were so pretty all stacked to perfection, I had to find a something special to do with them. Other than just biting into one, although that thought did cross my mind more than a few times.

Then my inspiration struck.

I saw this William Sonoma Chicken with Plum Relish, THIS was the special dish I was looking for. The flavors of this are amazing. Lightly spicy peppers , sweetly tart plums, and ginger. All served atop fall apart, juicy, tender pork makes your taste buds dance with joy!

This is definitely worth opening a bottle of wine for dinner. We had a bottle of Shiraz, but I&rsquom sure a Chardonnay or Riesling would work well with this too (or your own favorite&hellipagain&hellipno judgement).

For sides we had a quick creamy alfredo pasta and steamed seasoned broccoli. Really just baked potato and a salad would probably do just fine next time, because I know I&rsquoll be making this one again and again. It was that good.

Don&rsquot forget to follow along, so you don&rsquot miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier&hellipnow is a good time to click the small bell in the corner and get signed up!


Sep 24 9.24.13 Pork Tenderloin with Spiced Plum Chutney

One of the many reasons I absolutely love going to the farmer’s market is the insane amount of interesting foods I find there to cook with. Last weekend, I stumbled across one of these amazing find at the farmer’s market. Well, two finds to be exact. Although, let’s be honest, when do I NOT find something amazing at the farmer’s market?

The first were some adorable Italian Prune Plums from Door County. Unlike the plums I was used to buying at the grocery store, these were smaller and tear shaped. They reminded me of plums you would see in an old looking painting of a fruit bowl. Of course I had to get them. And besides being cute, they were incredibly delicious, with lovely dark skins and yellow flesh. I nearly ate them all immediately. But I digress, I’m sure you’re wondering what my second find was, and I don’t want to keep you in suspense. My second find for the day was some baby ginger. Beautiful, pale yellow and pink, thin skinned (no peeling required) - I (obviously) procured a chunk of this as well.

I could barely wait to come up with some way to cook these wonderful finds. As you can see, it didn’t take me long to concoct something delicious. Simmering the plums and ginger along with a slew of other spices and flavorings produced a delectable plum chutney (plus made my house smell AMAZING) that goes fantastically with a pork tenderloin. Add a simple salad and some roasted potatoes, and you’re welcoming fall in with style. Delicious style.

Now let’s talk a little about the pork tenderloin. Mine turned out just perfect, and I would hate for you to experience anything less than perfection with yours. The trick with pork tenderloin is that, as a lean cut of meat, it’s easy to dry out, and we can’t have that. My tenderloin was just over half a pound, and after a nice sear in the pan, took only about 8 minutes in the oven to reach the perfect temperature (140-145 degrees). If you have a larger tenderloin, it will likely take a bit longer, but don’t let it go too long. After you remove the pork from the oven, tent it with foil and let it rest for at least 10 minutes. It doesn’t matter how well you cooked it, if you cut into it too early, the juices will all leak out and you’ll still be left with dry pork.

Pork Tenderloin with Spiced Plum Chutney

  • ¼ c canola oil
  • ¼ c apple cider
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 3 garlic cloves, smashed
  • 1 tsp freshly chopped rosemary (or use ½ tsp dried rosemary)
  • 1 10 oz pork tenderloin
  • 1 Tbsp canola oil
  • 1 tsp canola oil
  • ¼ c chopped onion
  • 2 garlic cloves, minced
  • 1 Tbsp finely minced ginger
  • ½ tsp coriander
  • ½ tsp allspice
  • ¼ tsp cinnamon
  • ¼ tsp fenugreek (optional, but adds a nice maple flavor)
  • ⅛ tsp salt
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • ¼ c water
  • ¼ c golden raisins
  • 1 ½ c sliced plums (about 3 regular plums, or 6 of the smaller Italian Prune plums)

1. Combine canola oil, apple cider, honey, soy sauce, garlic, and rosemary in a large ziploc bag. Add the tenderloin, seal bag, and shake bag to distribute marinade evenly over the pork. Refrigerate for at least 4 hours and up to 10 hours. ( I recommend setting the meat to marinate before work, then when you come home it’s ready to cook)

2. For the chutney, heat canola oil in a medium saucepan over medium heat. Add the onion, garlic, and ginger and saute until fragrant and beginning to soften, about 2-3 minutes.

3. Add the spices (coriander through fenugreek), and continue to cook for an additional 30 seconds.

4. Add the remaining ingredients, bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally for about 20 - 25 minutes.

5. Preheat oven to 400 degrees.

6. While the chutney cooks, heat 1 Tbsp canola oil in a cast iron pan over medium high heat until very hot. Remove the tenderloin from the marinade, and add to the pan. Cook the tenderloin on all sides until a nice sear is achieved - about 2 minutes per side, 8 min total.

7. Once the tenderloin is seared, put the cast iron pan into the oven and cook for 8-10 minutes, or until internal temperature reaches 140-145 degrees.

8. Remove pan from oven, tent with foil, and rest for 10 minutes.

9. Slice tenderloin into ½ inch slices, serve topped with the plum chutney.


Pork Tenderloin with Plum Chutney

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 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: 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 145°, 15—20 minutes longer.

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

TEST KITCHEN TIP: How to Peel Stone Fruit

Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

Using a slotted spoon, transfer fruit to a medium bowl of ice water let cool. Using a paring knife and your fingers, peel fruit.

If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.


How to make Rosemary Roasted Pork Tenderloin with Plum Chutney

The taste of this dish is simultaneously sweet and savory, with just a hint of spiciness. The tenderloin was juicy and succulent on its own without any added sauce or condiments. It is perfect for those who are looking to allow the flavors from their favorite recipes to shine through!

In addition, it’s hard not to talk about the smell when cooking these pork chops! As soon as they hit the pan you can practically feel your mouth watering in anticipation of that first bite. This recipe doesn’t disappoint–the kitchen will be filled with an intoxicating aroma before dinner’s ready!

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

Step by step Cooking Instructions

  1. Preheat oven to 400 degrees F. Pat the pork tenderloin dry with a paper towel and sprinkle all over with salt, pepper, rosemary, dijon mustard and apple cider vinegar.
  2. In an ovenproof skillet or Dutch oven on medium heat add oil and shallots/onions cooking until soft. Add garlic and cook for another minute before adding brown sugar, sherry vinegar (or apple cider), spices bay leaf. Let simmer stirring occasionally until thickened about 15 minutes then remove from heat.
  3. Place pork in pan skin side down cover tightly with foil loosely tented at one end so steam can escape then roast for 20 to 30 minutes or until instant read thermometer inserted into center of meat registers 145 degrees F.
  4. Remove from oven and uncover, leaving foil in place allow to rest for 15 minutes before slicing into medallions and serving with plum chutney.
  5. Serve as is or wrap pork slices tightly in a warmed tortilla adding desired toppings of cheese, lettuce, tomato salsa etc. Serve with lime wedges for squeezing on top at the table.

Slow Cooker Pork Tenderloin with Plum Jalapeno Chutney

We made a trip to the local Farmer&rsquos Market on Saturday, I love that place. We are so lucky in St. Louis that we have the Soulard Market. The same Soulard Market has been around here since 1779! America is barely older than our Soulard Market! How is that for crazy?

This market has everything. Every vegetable or fruit you could want. A whole spice and herb shop, bread stands, artisan sausages, and pastas. Right on down to turtle meat if that&rsquos your thing (there is no judgement here).

Not to mention if you want live chickens or bunnies they&rsquore here too. With a whole wing for a flea market and homemade soaps, oils, etc. I&rsquom sure I left out a lot, but you get the picture.

It&rsquos an adventure. With people shoulder to shoulder and vendors shouting from every direction to give the best deals.

Anyway these huge plums were so pretty all stacked to perfection, I had to find a something special to do with them. Other than just biting into one, although that thought did cross my mind more than a few times.

Then my inspiration struck.

I saw this William Sonoma Chicken with Plum Relish, THIS was the special dish I was looking for. The flavors of this are amazing. Lightly spicy peppers , sweetly tart plums, and ginger. All served atop fall apart, juicy, tender pork makes your taste buds dance with joy!

This is definitely worth opening a bottle of wine for dinner. We had a bottle of Shiraz, but I&rsquom sure a Chardonnay or Riesling would work well with this too (or your own favorite&hellipagain&hellipno judgement).

For sides we had a quick creamy alfredo pasta and steamed seasoned broccoli. Really just baked potato and a salad would probably do just fine next time, because I know I&rsquoll be making this one again and again. It was that good.

Don&rsquot forget to follow along, so you don&rsquot miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier&hellipnow is a good time to click the small bell in the corner and get signed up!


  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  3. Remove from the oven and discard the star anise and cinnamon stick. (Be careful I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Make-Ahead Tip: Prepare the chutney and refrigerate for up to 5 days.

Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.


Watch the video: Ψαρονέφρι ζουμερό τυλιγμένο σε μπέικον. bacon wrapped pork tenderloin. (September 2021).