While home this summer, my parents served this dish for a dinner party we were having. It was mostly motivated by the fact that they have a very excited little plum tree that is giving them tons of fruit and they were looking for ways to get rid of it. But it turned out to be delicious. So even though you guys don’t have plums growing in your backyards, you should make this. Who doesn’t love meat cooked on the grill? Oh, and then wrapped in prosciutto?

Recipe adapted from here.

Ingredients
Plum Chutney-
4-6 plums
1 tablespoon olive oil
1 large shallot, sliced
1/2 cup brown sugar (adjust depending on the sweetness of your plums)
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 black pepper
1 bay leaf, broken in half
Kosher salt

Pork-
2 tablespoon fresh rosemary
4 teaspoons herbes de Provence (you can make your own or find in most stores)
4 teaspoons olive oil
2 pork tenderloins (about 2 pounds total)
Salt and pepper
6 slices of pancetta or prosciutto
Kitchen twine

NOTE: marinate meat ahead of time.

1. Halve and pit plums and cut into small wedges.

2. Heat oil in medium saucepan over medium heat and add the shallot. Cook until the shallot softens, about 2 minutes. Add brown sugar, vinegar, garlic, mustard seeds, ginger, pepper, bay leaf, and 1/4 cup water. Continue cooking and stir regularly for another 2 minutes. Add plums and cover the pan. Simmer, still over medium heat, for another 8 minutes. Take off the lid and continue cooking for 20-25 minutes, until the sauce has thickened. If you want to add salt, go ahead and do it once the plums are done. Set aside the chutney until you are ready to serve. This can easily be made ahead of time – just reheat it before serving. It will be easier to put on the meat if it’s slightly warm.

3. Mix the herbs, rosemary, and oil in a bowl. Rub it over the pork and sprinkle it with salt and pepper. Wrap 3 pieces of pancetta/prosciutto around each pork piece. Then wrap kitchen twine around the meat (2-3 pieces of twine per piece of meat) to hold it all together. I would recommend soaking the kitchen twine in water to prevent it from burning later. Place the meat in a pan and cover and chill. You can do this up to one day in advance.

4.  Heat up your grill to high, but with one burner turned  to medium. Grill the meat over the hot part, turning every two minutes until it gets nice and crispy, about 8-10 minutes. Then move it to the cooler burner, and turn down the others to medium, and continue cooking with the lid down. Check after another 8-10 minutes, the meat should register 145 on a thermometer.

5. Let the meat cool for 10 minutes, and then slice thinly and serve with the chutney.