Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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