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Pancetta-Wrapped Pork Loin with Cherry Mostarda

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  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 8
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No one will believe you when you tell them how easy it is to make this show-stopping dinner. While the mostarda cooks, brush a pork loin with Dijon and garlic; top with layers of pancetta, and roast. It’s a total game changer you’re going to want to put on everything.
Created May 29, 2018
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Ingredients

  • 3/4 cup dried cherries, coarsely chopped
  • 2 green apples, such as Granny Smith, peeled, cored, and cut into 1/2-inch cubes
  • 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 (about 1 ½ kg) boneless pork loin roast
  • 8 thin slices pancetta

Steps

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    Roast 50 minutes to 1 hour 10 minutes or until thermometre inserted into centre of pork reads 145°F. Remove from oven; let stand 10 minutes.
  •  
    4
    Slice pork crosswise into 1/2-inch-thick slices. Arrange pork slices on platter. Serve with mostarda on the side.

Expert Tips

  • Tip 1
    Country-style Dijon mustard is a cross between whole grain and Dijon mustard. It provides a little texture to the mustard while still delivering the flavour of Dijon. Substitute regular Dijon if preferred.
  • Tip 2
    The mostarda can be prepared up to 2 days in advance and kept covered in the refrigerator.
  • Tip 3
    Leftover mostarda makes a terrific spread for turkey or pork sandwiches.

Nutrition Information

500 Calories, 20g Total Fat, 40g Protein, 40g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
500
Total Fat
20g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
115mg
Sodium
1110mg
Total Carbs
40g
Dietary Fiber
2g
Protein
40g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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