Roasted Pork w/ Stone Fruit Mostarda
Serves 4
Ingredients
- 2 lb pork loin roast
- 2 cups peeled & pitted stone fruits, cut into 1” square pieces (cherries, plums, nectarines, peaches, etc.)
- ¼ tsp saffron threads
- 2 tbsp wild flower honey
- 2 tsp hot Dijon mustard
- ¼ cup apple or white grape juice
- 1 tbsp lemon juice
- ⅛ tsp each: ground cinnamon, ground cardamom, ground allspice, ground fennel
- 1 tsp crushed red pepper flakes
- ½ cup golden raisins
- 3 each large basil leaves & large sage leaves, chopped or torn
- sea salt
- freshly ground white pepper
- canola oil to coat pan
How-to
- Season the pork loin liberally with the sea salt and pepper, then set aside in the refrigerator
- Mix the remaining ingredients to create the sauce, and set aside for at least 2 hours
- Preheat oven to 450º
- Sear the pork loin to a golden brown all the way around the roast, 5-10 minutes per side and ends, then put the roast into a hot 450º oven, and let cook until a pink medium temperature, about 25-30 minutes
- Remove the pork roast from the oven when done, and set aside to rest for 7-10 minutes
Plate & Serve
- Slice the pork loin and serve with the mostarda on the side of the plate
- Garnish with fresh basil