Herb roasted pork with plum chutney

Ok, it's official, this is a food blog. I just don't have the energy to write about things other than food! So, tonight I was searching Epicurious for something to do with the pork tenderloin I got this past weekend at Costco, when I came across this recipe for pork tenderloin with plum chutney. I just so happened to have 4 VERY ripe plums on hand so I decided to give it a try. Right off the bat I could tell it was going to be a very fall-ish dish, which was perfect because it has been in the mid 50s here in Michigan lately. I knew I wanted to serve it on a bed of spinach and with couscous on the side, so that part was easy! The recipe itself needed a bit of tweeking because there were a few things I didn't have and some extra stuff I wanted to use. My changes are as noted below. My husband and 2 year old both seemed to enjoy it and I really liked it! Putting the pork on the spinach allowed the chutney to drip down, wilting the spinach just a bit and keeping me from having to actually cook a veggie :) Now to the recipe!

Plum Chutney:

• 4 red or black plums
• 1 tablespoon olive oil
• 1 large shallot, sliced lengthwise
• 1/2 cup light brown sugar
• 1/4 cup Sherry vinegar or apple cider vinegar
• 1 tablespoon chopped garlic (about 3 cloves)
• 1 tablespoon ground mustard
• 2 teaspoons grated peeled ginger
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
•  salt

Pork:

• 1 packet of fresh Poultry herbs (usually found in the produce section and contains thyme, rosemary, sage)
• 1 Tablespoon dried herbes de Provence (again, a mix of different herbs but this one has a very diverse mix including, dill, thyme, cracked fennel, savory, basil, tarragon, chervil, lavender, and marjoram)
• 1 Tablespoon of whole grain dijon mustard (I love Trader Joes')
• 4 teaspoons olive oil
• 2 pork tenderloins (about 2 pounds)
• Kosher salt, freshly ground pepper

 Pre heat oven to 400 degrees

For plum chutney:
Peel plums. Halve and pit. Cut into 1/2" pieces.

Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add remaining ingredients. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

For pork:
Place herbs from the packet, herbes de Provence, mustard, and oil in a small food processor or magic bullet. Pulse until starting to come together, adding a bit of water as needed to get it to a pasty consistency. Rub all over pork; season with salt and pepper. Bake at 400 degrees until an instant-read thermometer inserted into the middle of each loin registers 145°F, 35-45 minutes. 

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney and sides of your choosing :)