For my birthday this year, I took the day off and threw a little dinner party in my honour. I know it sounds weird to be the one doing all the work when I should be eating cake in my jammies and letting everyone dote all over me (lol), but I really love cooking for my friends. And since it was my birthday, I figured I should get to do my favourite things.

Slice of roasted pork tenderloin wrapped in prosciutto and topped with a plum chutney. Served alongside pesto pistachio pasta.

I’ve never cooked pork tenderloin before, but I couldn’t resist trying after spotting this Bon Appetit recipe. With some tweaks according to what I had on hand in my cupboard, I managed to successfully make tenderloin for the first time!

The pork turned out juicy and tender with the herbs de provence really shining through in the flavour. Instead of pancetta, I wrapped prosciutto all over my tenderloin. The plum chutney was also really easy to make and provided a delicious sweetness that went so well with the pork. I served this up with some pistachio pesto pasta.

*Ingredients list follows below*

Marinade for pork tenderloin

First things first, mix rosemary, herbs de provence, and olive oil. Using a knife, poke some holes all over the pork tenderloin so the herbs can penetrate more deeply. Now rub the herb mix all over the tenderloin. Season with salt and pepper.

Wrap prosciutto slices all over the pork. Secure with kitchen twine if you have it or toothpicks like I did. Cover with plastic wrap and let marinade in the refrigerator for 24 hours.

Pork tenderloin, unmarinated

Pork tenderloin marinated with herb mix and wrapped in prosciutto secured with toothpicks

The next day, uncover pork tenderloin and bake at 400 F for 20-25 minutes. Remove from oven and let it rest for 10 minutes, before serving with chutney.

While the pork is cooking, make the plum chutney by first peeling the skin off the plums, and then cutting them into ½” wedges.

Heat up the oil and soften shallots over medium heat. Add brown sugar, vinegar, garlic, ginger, pepper, bay leaf, mustard and salt. Stir occasionally and after 2 minutes, add in the plums. Cover and simmer for about 8 minutes.

Plum chutney for roasted pork tenderloin

Afterwards, uncover the chutney and continue cooking for another 20-25 minutes, or until soft. Season to taste with salt.

Roasted pork tenderloin wrapped in prosciutto

When pork and sauce are ready, slice the tenderloin thinly, making sure to get prosciutto pieces as you go. Top with warm plum chutney and watch your guests groan with happiness and delight as you serve up their plates. Makes 4-6 servings.

Roasted pork tenderloin with plum chutney, pistachio pesto pasta and garlic bread


For pork:

2 tbsp minced fresh rosemary
4 tsp herbes de Provence
4 tsp olive oil
2 pork tenderloins (about 2 lb.) – I bought one 2lb tenderloin since it was on sale
Kosher salt and freshly ground black pepper
200 grams of prosciutto

For chutney:

4 red or black plums
1 tbsp olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup vinegar
1 tbsp chopped garlic
1 tbsp mustard
2 tsp grated peeled ginger
1/2 tsp freshly ground black pepper
1 bay leaf
Kosher salt

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