Fratelli Perata Pork Tenderloin and Chutney
We
like pork tenderloin because it is like a white canvas, almost like
chicken breast, but essentially easy to work with, will contribute some
protein but not dominate flavors. Here is a flavorful excuse to drink
some Zinfandel and have an easy summer evening. It is not critical to
complete the entire recipe at one time, which makes it great for
entertaining. Yes, please do share the Zinfandel.
Chutney - Fruit In a Sweet and Sour Sauce4 fresh plums, or 1/2 cup dried cranberries reconstituted in enough Zin to cover
1 TB olive oil
1 shallot, minced
1/4 cup vinegar, apple cider vinegar is good, others will be fine
1/2 cup brown sugar
2 garlic cloves, chopped
1TB Dijon mustard, grainy if available
1 bay leaf, whole
2 tsp ginger, fresh, peeled and grated
If
using fresh plums, peel, halve and pit, cut into small pieces. If using
dried cranberries, re-hydrate with Zinfandel by soaking about 20
minutes.
While waiting for the cranberries, cook shallot
in olive oil in a medium saucepan. When softened, add rest of
ingredients except the fruit. Stir to dissolve sugar, then simmer,
stirring so not to scorch, about 10 minutes. If using plums, add them
along with 1/2 cup water. If using the re-hydrated cranberries, add them
along with the Zinfandel they were soaking in. Cook over low heat until
nice and thick, about 20 minutes. At this point you can refrigerate for
later use.
Pork Tenderloin2 pork tenderloins, whole, about 1 pound each
2 TB rosemary, fresh, minced
1 TB herbes de Provence (marjoram, thyme, savory, basil, sage, rosemary essentially)
Salt as needed
Freshly ground pepper, about 1/2 to 1 tsp
1 TB olive oil
16-20 thin slices pancetta, as thin as can be sliced
Pat
the tenderloin dry with paper towel. Combine olive oil, herbs, salt and
pepper, and rub on to the tenderloin, coating it well. Wrap the thin
pancetta slices around the pork. Tie with kitchen twine to hold the
pancetta on. BBQ over high temperature, 8-10 minutes to crisp all the
pancetta. Then move to a cooler part of grill and BBQ until the pork
reaches 145 F, about 15 minutes more. Let rest at least 3 minutes, then
slice and serve with warm chutney and Zinfandel. Alternatively, the
tenderloin can be pan-seared in a hot cast iron skillet on the
stove-top, then covered and continue cooking until it reaches the
correct temperature.