Try serving this delicious herb-stuffed pork loin with a fruited mustard garnish during the holidays. Since the butterfly pork loin is rolled into a pinwheel flecked with green herbs, it makes a festive presentation. The fruited mustard relish, tinged with honey, is fragrant with apples, currants, figs, pears, raisins, and orange zest. The best part is that both dishes can be prepared at least one day in advance.
Herb Stuffed Porchetta
- 1 medium pork loin
- ¼ C rosemary, chopped fine
- ¼ C oregano, chopped fine
- ¼ C basil, chopped fine
- ½ bunch fresh parsley, chopped fine
- 3 Tbs, garlic, chopped fine
- 1 Tbs. salt
- 1 tsp. pepper
Mix herbs and garlic together in small bowl.
Butterfly the pork loin. Pound the pork lightly with a mallet to get a large and even surface. Salt & pepper the inside of the meat. Spread a layer of the herb & garlic mixture over the whole piece of meat. Roll evenly into a pinwheel. Truss the pork loin with butcher’s twine. Season the outside with salt and pepper. Sear all sides in a smoking hot cast iron pan until golden brown. Remove pork loin from hot pan and put on a cool sheet pan. Bake on 400 degrees until internal temperature has reached 150 degrees. Remove from oven & let rest for twenty minutes before slicing to serve.
- 2 ½ C Dijon mustard
- ½ C honey
- 2 ½ C whole grain mustard
- ½ C apples, peeled and diced into 1/2” Squares
- ½ C pears, peeled and diced into 1/2” Squares
- ¼ C dried currants
- ¼ C dried figs – halved
- ¼ C raisins
- ½ C satsumas or oranges, peeled and chopped
- 2 Tbs. orange zest, chopped fine
- 1 ½ – 2 C white wine
Combine all dried fruit in a bowl. Bring the wine to a boil. Pour boiling wine over dried fruit. Let sit for about 20 minutes or until fruit has softened up and plumped. Mix both kinds of mustard together in a large bowl. Add apples, pears, oranges or satsumas, orange zest, and honey to the mustard. Add dried fruit and all the wine. Add salt and pepper to taste at the end. Can be stored in a sealed a container for one month in the refrigerator.