Pork Tenderloin with Plum Chutney

Total Time
50 min
15 min
35 min
This chutney is a chunkier and fresher rendition than most long-cooked chutneys.


apple cider vinegar


uncooked scallion(s)

2 medium, sliced

packed light brown sugar

3 Tbsp

ginger root

½ Tbsp, grated peeled fresh ginger

dry mustard

½ tsp


5 item(s), medium, ripe, pitted and cut into 1-inch chunks

dried plain breadcrumbs

3 Tbsp, Italian style

pine nuts

1 Tbsp

uncooked lean pork tenderloin

¾ pound(s), trimmed of all visible fat

Dijon mustard

2 tsp


  1. Preheat the oven to 475°F. Bring the vinegar, scallions, brown sugar, ginger, and dry mustard to a boil in a medium skillet over medium heat. Boil to form a syrup, 4–5 minutes. Stir in the plums, reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool.
  2. Meanwhile, combine the bread crumbs and pine nuts in a food processor or blender and grind to a fine consistency. Transfer the mixture to a plate or a sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then roll in the bread crumb mixture to coat and set in a baking dish. Roast until the pork reaches an internal temperature of 160°F, 20–25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side.


This spectacular dish is extraordinarily flavorful, elegant, and easy to prepare. This chutney features traditional ingredients such as vinegar, brown sugar, ginger, and dry mustard. Compliment this beautiful dish with a colorful rice-and-peppers pilaf.Try to use red plums for the chutney, to achieve a beautiful jewel-like color. Black plums will still be tasty, but their darker skin isn’t quite as pretty.

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