Bacon Wrapped Pork with Plum Chutney

Bacon Wrapped Pork with Plum Chutney
Recipe Date:
February 23, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 4 red or black plums
  • 1 tbsp olive oil
  • 1 large shallot, sliced lengthwise
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 tbsps apple cider vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp mustard seeds
  • 1 tbsp fresh ginger, peeled and grated
  • 1/2 tsp freshly ground black pepper
  • 1 bay leaf
  • 2 tsps orange zest
  • 1/4 cup NH Syrah
  • smoked salt or sea salt to taste
  • 2 tbsps minced fresh rosemary
  • 4 tsps herbes de Provence
  • 4 tsps olive oil
  • 2 pork tenderloins (about 1 lb each)
  • sea salt, freshly ground pepper to taste
  • 16 thin slices bacon

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 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.

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