Fratelli Perata Winery

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 Sauce

4 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 Tenderloin

2 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.