Photo: Sam Loyd
Pork Tenderloin with Plum Chutney
17 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
539
Calories
32g
Protein
32g
Fat
27g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 red or black plums
- 1 tablespoon olive oil
- 1 large shallot, sliced lengthwise
- 1/2 cup (packed) light brown sugar
- 1/4 cup Sherry vinegar or apple cider vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon mustard seeds
- 2 teaspoons grated peeled ginger
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Kosher salt
- 2 tablespoons minced fresh rosemary
- 4 teaspoons herbes de Provence
- 4 teaspoons olive oil
- 2 pork tenderloins (about 2 pounds)
- Kosher salt, freshly ground pepper
- 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes