Recipe: I Hated Pork Tenderloin, But I Converted

I subscribe to very few magazines. Right now, I’ve limited myself to one: Bon Appetit. Chock full of incredible recipes, great chef interviews and drool worthy photos, it’s an awesome awesome magazine. I highly recommend it.

I’ve vowed to try some of the more intimidating recipes. The more I cook, the more confident I get… probably to the point of cockiness. If you were to watch me cooking a somewhat complicated recipe, I imagine I’d look and sound like this: South Park Cafeteria Fraiche.

So here’s my first go. In the past, I’ve never been a fan of pork. I’m not a big fan of chicken to begin with, (unless it’s fried), but I’ve always preferred it over pork tenderloin. However, when I came across a recipe for Pork Tenderloin with Plum Chutney, I was intrigued. I haven’t worked much with plums, and my husband is extremely carnivorous, so I decided to give it a go.

Finding the ingredients was relatively painless. I’ve never used kitchen twine, but this recipe called for it. I’ve also never had prosciutto, but friends have raved about it. The final cost of everything was about $30, which was much more than I’d ever recommend paying for one meal. It was mainly the meat, the pork and prosciutto, that did me in.

I was tempted to substitute the prosciutto for bacon (I know, shoot me), but am SO happy that I didn’t. One of the keys to cooking a new recipe is to follow it exactly- no matter how intimidating it seems. The only point where I gravitated was with the chutney- Dave’s not a huge fruit fan, but loves cranberry sauce. Instead of cooking the plums in wedges, I chopped them up into small, refined pieces.

The result was amazing. I served the pork and chutney with plain white rice. Dave raved about how tender the pork was- and I have to agree. Whether it was the grilling or the prosciutto crust, the pork was incredibly moist- more of a ham-like texture/consistency.

I give this one 4 out of 5 stars. Next time, I’ll probably prepare the chutney with the wedges.

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