Boneless Pork Loin Roast with Fruit Conserves Recipe

Silver platter with slices of Roast Pork Loin with Fruit Conserves

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Boneless Pork Loin Roast with Fruit Conserves Recipe

Succulent Boneless Pork Loin Roast with Fruit Conserves is an elegant entrée that works all year round. Both the pork loin and the fruit conserve can be prepared in advance and served at room temperature.

Prep Time15

Cook Time40

Rest Time20

Total Time1 15

Course: Main dish

Cuisine: American

Keyword: Boneless Pork Loin Roast, Fruit-Glazed Pork Roast

Servings: servings

Calories: 502kcal

Author: Lee Clayton Roper

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 plums 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 of 1 large navel orange
Zest and juice of 1 large lemon
6 tablespoons chopped walnuts

Instructions

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 20 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.
At this point, you can slice and serve, or wrap the pork loin with foil and place in the refrigerator for 2 to 24 hours. I find refrigeration helps the mustard glaze stay adhered to the pork.

Fruit Conserves

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.

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 plums: Can substitute fresh or frozen peaches or frozen 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 three days in advance and also stored, covered, in the refrigerator. Bring both to room temperature before serving.

Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.

Nutrition