Pork Tenderloin with Plum Chutney

Ingredients

• 0.3 cup apple cider vinegar 
• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons rosemary fresh minced
• 1 tablespoon garlic chopped
• 2 teaspoons ginger grated peeled
• 4 teaspoons herbs de provence 
• 6 servings kosher salt freshly ground
• 0.5 cup brown sugar light packed ()
• 1 tablespoon mustard seeds 
• 4 teaspoons olive oil 
• 16 slices pancetta italian thin ( bacon; 8 ounces)
• 2 pounds pork tenderloins 
• 4  plums black red
• 1 large shallots sliced lengthwise

Equipment

• bowl
• sauce pan
• grill
• kitchen thermometer
• cutting board
• kitchen twine

Directions

1. Peel plums, if desired. Halve and pit.
2. Cut into 1/2" wedges.
3. Heat oil in a medium saucepan overmedium heat.
4. Add shallot and cook, stirringoccasionally, until shallot begins to soften,about 2 minutes.
5. Add brown sugar, next6 ingredients, and 1/4 cup water. Cook,stirring occasionally, until mixture isfragrant, about 2 minutes. Stir in plums.Cover and simmer over medium heat,stirring occasionally, for 8 minutes. Uncoverand continue cooking, stirring occasionally,until fruit is soft and juices have thickened,20-25 minutes. Season to taste with salt.
6. Let cool slightly. DO AHEAD: Chutney canbe made 1 week ahead. Cover and chill.Rewarm slightly before serving.
7. Stir rosemary, herbes de Provence,and oil in a small bowl. Rub all overpork; season with salt and pepper. Wrappancetta slices around pork and tie at2" intervals with kitchen twine to holdtogether. DO AHEAD: Can be made 1 dayahead. Cover and chill.
8. If using a charcoal grill, build a medium-hotfire; push coals over to 1 side of grill.If using a gas grill, heat all but 1 burnerto high. Grill tenderloins over hot part ofgrill, turning frequently, until a crisp browncrust forms on all sides, 8-10 minutes.Move tenderloins to cooler part of grill togently cook through; cover and cook untilan instant-read thermometer inserted intothe middle of each loin registers 145°F, 15-20minutes longer.
9. Transfer tenderloins to a cutting board.
10. Let rest for 10 minutes. Slice thinly andserve with plum chutney alongside.