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Prep 40min
Total2hr0min
Servings8
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.
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2green apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch cubes
1cup water
2/3cup sugar
1tablespoon canola oil
1bay leaf
1/2teaspoon salt
2tablespoons country-style Dijon mustard
Pork Roast
3tablespoons country-style Dijon mustard
4large cloves garlic, finely chopped
1 1/2teaspoons salt
1/2teaspoon ground black pepper
3- to 3 1/2-lb boneless pork loin roast
8thin 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.
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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.
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