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Pork Tenderloin with Plum Chutney

['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', 'Ingredient info: Herbes de Provence', 'a dried herb mixture', 'can be found at specialty foods stores and in the spice section of most supermarkets.']

Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. 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.
Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

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