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.
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
- 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
Roast Pork Loin
- Preheat oven to 375 degrees.
- 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.
- Place pork, seared side up, on a rack in a shallow, foil-lined roasting pan.
- 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.
- 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.)
- 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.
- Stir in the orange juice and lemon juice; continue simmering for another 10 minutes.
- Stir in the walnuts and simmer for another 5 minutes.
- Remove from the heat, cool, cover and place in the refrigerator for at least 2 hours.
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.
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.