Pancetta-Wrapped Pork Loin with Cherry Mostarda

Name: Pancetta-Wrapped Pork Loin with Cherry Mostarda
Prep time: 40 min
Total time: 2 h
Yield: 8
Ingredients: 6 oz dried cherries, coarsely chopped; 2 green apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch cubes; 1 cup water; 2/3 cup sugar; 1 tablespoon canola oil; 1 bay leaf; 1/2 teaspoon salt; 2 tablespoons country-style Dijon mustard; 3 tablespoons country-style Dijon mustard; 4 large cloves garlic, finely chopped; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 3- to 3 1/2-lb boneless pork loin roast; 8 thin slices pancetta

12 Ratings

12 Reviews

Kitchen Tested

Pancetta-Wrapped Pork Loin with Cherry Mostarda

Prep 40 min
Total 2 hr 0 min
Servings 8

No one will believe you when you tell them how easy it is to make this show-stopping dinner. While the mostarda cooks, brush a pork loin with Dijon and garlic; top with layers of pancetta, and roast. It’s a total game changer you’re going to want to put on everything. MORE+ LESS-

By Tablespoon Kitchens

Updated October 13, 2016

Ingredients

Mostarda

oz dried cherries, coarsely chopped

green apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch cubes

cup water

2/3

cup sugar

tablespoon canola oil

bay leaf

1/2

teaspoon salt

tablespoons country-style Dijon mustard

Pork Roast

tablespoons country-style Dijon mustard

large cloves garlic, finely chopped

1 1/2

teaspoons salt

1/2

teaspoon ground black pepper

3- to 3 1/2-lb boneless pork loin roast

thin slices pancetta

Steps

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1

In 2-quart saucepan, heat Mostarda ingredients except mustard to boiling over medium-high heat. Reduce heat to low; simmer uncovered, stirring occasionally, until cherries are plumped, apples are tender, and liquid is reduced, about 30 minutes. Remove bay leaf; stir in 2 tablespoons mustard. Let cool.
2

Meanwhile, heat oven to 375°F. Line rimmed baking sheet with foil. In small bowl, stir 3 tablespoons mustard, the garlic, 1 1/2 teaspoons salt and the pepper together. Rub mustard mixture all over pork. Place pork, fat side up, on baking sheet. Place pancetta in overlapping slices on top of pork roast.
3

Roast 50 minutes to 1 hour 10 minutes or until thermometer inserted into center of pork reads 145°F. Remove from oven; let stand 10 minutes.
4

Slice pork crosswise into 1/2-inch-thick slices. Arrange pork slices on platter. Serve with mostarda on the side.

Expert Tips

Country-style Dijon mustard is a cross between whole grain and Dijon mustard. It provides a little texture to the mustard while still delivering the flavor of Dijon. Substitute regular Dijon if preferred.
The mostarda can be prepared up to 2 days in advance and kept covered in the refrigerator.
Leftover mostarda makes a terrific spread for turkey or pork sandwiches.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 115mg; 39%
Sodium: 1110mg; 46%
Potassium: 670mg; 19%
Total Carbohydrate: 40g; 13%
Dietary Fiber 2g 7% Sugars 36g
Protein: 40g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;