Pork Tenderloin with Plum Chutney

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.