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 honey, molasses and next 7 ingredients. Add 1/4 cup NH Syrah. Cook, stirring occasionally, until mixture is fragrant, about 2 more minutes. Stir in plums. Cover and simmer over medium heat for 8 minutes. Uncover and continue cooking, stirring until fruit is soft and juices have thickened, 20-25 minutes. Season with salt, to taste. Let cool slightly.
Stir rosemary, herbes de Provence and oil in small bowl. Rub all over pork; season with salt and pepper. Wrap bacon slices around pork and tie at 2" intervals with kitchen twine to hold together.
If using charcoal grill, build a medium-hot fire, push coals over to one side of the grill. If using a gas grill, heat all but one 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. Close grill and cook until thermometer inserted reaches 145F. Should take approximately 15minutes.
Transfer tenderloins to a cutting board. Let rest 10 minutes. Slice thinly and serve with Plum Chutney.