Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works well all year around. And, both the roast and the conserves can easily be prepared completely ahead of time and served at room temperature!

silver platter with Roasted Pork Loin with Fruit Conserves

I love cooking both pork tenderloin and pork loin – yes, there is a difference! Pork tenderloin is long and thin; pork loin is shorter and wider, looking more like a roast. Pork loin also has a layer of fat on top. I have found the best way to prepare pork loin is to sear it, then roast it – the method I use in this recipe. A thick coating of mustard and garlic is added, forming a crispy and flavorful top.

My Mom’s recipe for Fruit Conserves (made with plums or peaches) is a perfect complement to the roast pork. It’s fruity sweetness enhances the meat’s natural flavor, and blends well with the mustard.

glass filled with Fruit Conserves

Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works all year around. I have served it as part of a summer garden party and also at a Christmas party buffet!

Want to know the difference between jam, jelly, preserves and conserves? Check out my post Jams, Jellies, Marmalade, Preserves – What’s the Difference?

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Roast Pork Loin with Fruit Conserves

Silver platter with slices of Roast Pork Loin with Fruit Conserves

Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works all year around. Both the pork and the conserves can easily be prepared completely ahead of time and served at room temperature.

  • Author: (Adapted from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 servings 1x
  • Category: pork, main dish, make ahead, gluten free
Scale

Ingredients

Roast Pork Loin

  • Vegetable oil
  • 3 pounds boneless pork loin, trimmed of excess fat and tied
  • Kosher salt
  • Fresh ground pepper
  • 3/4 cup coarse grain mustard (8 ounce jar)
  • 1 1/2 teaspoons chopped garlic

Fruit Conserves

  • 1 1/2 pounds fresh plums (or peaches), pitted and chopped – see Note
  • 1 1/8 cups sugar, or more to taste (depends on the tartness of your plums)
  • 1 cup raisins
  • 6 tablespoons water
  • Zest and juice from 1 large navel orange
  • Zest and juice from 1 large lemon
  • 6 tablespoons chopped walnuts

Instructions

Roast Pork Loin

  1. Preheat oven to 375 degrees.
  2. Place enough vegetable oil in a large skillet, preferably cast iron, to coat the bottom and heat over high heat. Season the pork loin with salt and pepper, then sear on the top (fatty side) and sides until golden brown – around 3 to 4 minutes per side.
  3. Place pork, seared side up, on a rack in a shallow, foil-lined roasting pan.
  4. Stir together mustard and garlic. Spread over the top and sides of the loin (it will be thick). Bake for around 15 minutes per pound, or until the internal temperature reaches 145 to 150 degrees. Remove from the oven and let rest at room temperature for around 15 to 20 minutes.
  5. Alternatively, bring to room temperature, wrap with foil and place in the refrigerator for 2 to 24 hours. (I find the refrigeration helps the mustard glaze stay in place on the pork.)

Fruit Conserves

  1. In a large saucepan, combine the plums (or peaches), sugar, raisins, water, orange zest and lemon zest. Bring to a boil, reduce heat and simmer for 20 minutes.
  2. Stir in the orange juice and lemon juice; continue simmering for another 10 minutes.
  3. Stir in the walnuts and simmer for another 5 minutes.
  4. Remove from the heat, cool, cover and place in the refrigerator for at least 2 hours.

To serve

Bring the pork to room temperature; slice. Place on a platter and serve with fruit conserves – either spooned over the top, or on the side.

Notes

Note on roasting pork: When doubling this recipe, put the garlic and mustard mixture onto the pork loin halfway through cooking time, as it takes longer to cook. That way the coating won’t burn.

Note on fruit: Can also use frozen peaches or plums, thawed.

Make ahead: The conserves can be made up to two weeks in advance and stored, covered, in the refrigerator. The pork can be made up to one day in advance and also stored, covered, in the refrigerator.

Roast Pork Loin with Fruit Conserves

Succulent Roast Pork Loin with Fruit Conserves is an elegant entrée that works all year around. Plus, both the pork and the conserves can easily be prepared completely ahead of time and served at room temperature.

  • Author: (Adapted from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 servings 1x
  • Category: pork, main dish, make ahead, gluten free
Scale

Ingredients

Roast Pork Loin

  • Vegetable oil
  • 3 pounds boneless pork loin, trimmed of excess fat and tied
  • Kosher salt
  • Fresh ground pepper
  • 3/4 cup coarse grain mustard (8 ounce jar)
  • 1 1/2 teaspoons chopped garlic

Fruit Conserves

  • 1 1/2 pounds fresh plums (or peaches), pitted and chopped – see Note
  • 1 1/8 cups sugar, or more to taste (depends on the tartness of your plums)
  • 1 cup raisins
  • 6 tablespoons water
  • Zest and juice from 1 large navel orange
  • Zest and juice from 1 large lemon
  • 6 tablespoons chopped walnuts

Instructions

Roast Pork Loin

  1. Preheat oven to 375 degrees.
  2. Place enough vegetable oil in a large skillet, preferably cast iron, to coat the bottom and heat over high heat. Season the pork loin with salt and pepper, then sear on the top (fatty side) and sides until golden brown – around 3 to 4 minutes per side.
  3. Place pork, seared side up, on a rack in a shallow, foil-lined roasting pan.
  4. Stir together mustard and garlic. Spread over the top and sides of the loin (it will be thick). Bake for around 15 minutes per pound, or until the internal temperature reaches 145 to 150 degrees. Remove from the oven and let rest at room temperature for around 15 to 20 minutes.
  5. Alternatively, bring to room temperature, wrap with foil and place in the refrigerator for 2 to 24 hours. (I find the refrigeration helps the mustard glaze stay in place on the pork.)

Fruit Conserves

  1. In a large saucepan, combine the plums (or peaches), sugar, raisins, water, orange zest and lemon zest. Bring to a boil, reduce heat and simmer for 20 minutes.
  2. Stir in the orange juice and lemon juice; continue simmering for another 10 minutes.
  3. Stir in the walnuts and simmer for another 5 minutes.
  4. Remove from the heat, cool, cover and place in the refrigerator for at least 2 hours.

To serve

Bring the pork to room temperature; slice. Place on a platter and serve with fruit conserves – either spooned over the top, or on the side.

Notes

Note on roasting pork: When doubling this recipe, put the garlic and mustard mixture onto the pork loin halfway through cooking time, as it takes longer to cook. That way the coating won’t burn.

Note on fruit: Can also use frozen peaches or plums, thawed.

Make ahead: The conserves can be made up to two weeks in advance and stored, covered, in the refrigerator. The pork can be made up to one day in advance and also stored, covered, in the refrigerator.

 

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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