Tuesday, July 31, 2012

pork tenderloin with plum chutney

The other half of the plum chutney post is this roasted pork tenderloin,
also from the same issue of Bon Appetit magazine.
I made this for a dinner the other night and WOW!
That may have been the fastest 'meat disappearing act' I've ever seen.
Yes - it is a bit labor intensive.
Anything that involves rubs and meat tying is going to take a little effort.
But i promise this is totally worth it.

I hope you try it.

note: I used regular bacon instead of Pancetta.
I also cooked and finished it differently from the original printed recipe.
I will post here the way I prepared it.


2 pork tenderloins
(this MIGHT feed 8 - 10 people.....might because it's that good - you may need to get a third one)
kitchen twine - 12 to 16 pieces
2 tablespoons minced fresh rosemary
(please do NOT use dried rosemary - get the fresh - it will make a world of difference)
4 teaspoons herbes de Provence
4 teaspoons olive oil
12 - 16 slices bacon - 
depending how big your tenderloins are
(yes - i apologize for how terrible that above statement is but i'm not sure how else to word it and i honestly can't stop laughing long enough to try)


Stir rosemary, herbes de provence and olive oil in a small bowl.
rub all over the pork.
Season both sides well with salt and pepper.
Wrap the bacon slices around the pork.
With the kitchen twine - tie a knot over each slice of bacon.
Here's what my process usually looks like.
I usually lay all my strings out.
Then lay a slice of bacon over each string - overlapping a little.
Then lay the pork over the top of the bacon slices.
Then start tying until the entire thing is wrapped.

I also clip all that excess string - yes i do - it's prettier that way.

Place the two tenderloins on a large baking sheet.

oven to 350

Place the above sheet on the stove covering two burners.
Turn these two burners on medium high heat and brown the bottom of the bacon until you can see the edges getting a little crispy.
Do not turn the pork over.
You are only browning the bottom.
Remove from heat.

Into the oven - do not cover.
About 20 minutes.
Check the temperature - should come out around 147 degrees.
It's going to cook a little more even after you remove it from the oven.
As soon as the temperature is where you want it - change the oven to BROIL - let cook until the Bacon is lightly crispy on top.

Remove and let rest about 10 minutes before slicing.

Spoon warm plum chutney over the top, serve then watch it disappear.