• 1 center cut pork loin roast, with 8 ribs, chine bone removed by butcher

  • Special Equipment

  • Kitchen twine

  • Dried Fruit Mostarda

  • 1 1/2 cups prosecco, white wine, or apple juice
  • 1 1/2 cups sugar
  • 1/4 cup Dijon-style mustard
  • 1/4 cup yellow mustard seed
  • 4 dried figs, quartered
  • 1/2 cup dried apricots, quartered
  • 1/2 cup dried cherries, or cranberries
  • 1/2 cup raisins
  • 1/2 cup golden raisins, or additional raisins
  • 1 teaspoon chili flakes
  • 1 tablespoon apple cider vinegar

  • Dijon Glaze

  • 1/3 cup plus 1 tablespoon Dijon-style mustard
  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried
  • 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried
  • 1 tablespoon fresh parsley, finely chopped or 1 teaspoon dried
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
For the Dried Fruit Mostarda: Heat a medium saucepan over medium heat until it is hot. Pour in theprosecco (it should hiss), bring to a boil, and cook for 2 minutes. Add the sugar, Dijon mustard, and mustard seeds and whisk well to combine. Stir in figs, apricots, cherries, seedless and golden raisins, and chili flakes. Bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, until the liquid is reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the vinegar. Transfer to a medium bowl and let cool to room temperature. (The mostarda can be covered and refrigerated for up to 1 month. Bring to room temperature before serving.)

For the Dijon Glaze: In a small bowl, whisk all of the ingredients to combine.

For the Pork:
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with a wire cake rack.
Using a large knife, cut the roast into 4 thick chops, each with 2 ribs. Using kitchen twine, tie each chop lengthwise in two places to help hold its shape during cooking.
Generously smear the Dijon glaze all over the pork chops and stand them on the rack, wide side down with the bones facing up. Roast until the chops are browned and an instant-read thermometer inserted into the center reads between 145 degrees F. and 160 degrees F., about 30 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes.
Cut off and discard the twine. Using a sharp knife, cut between the bones to make two smaller chops from each double-cut chop. Place the chops on dinner plates. Top each with a generous spoonful of the mostarda (reserving the remaining mostarda for another use). Serve immediately.

Serves 8

Note:
If using apple juice, reduce the sugar by 1/4 cup, and increase the vinegar to 2 tablespoons.


Recipe courtesy of Matt Abdoo at Pig Bleecker, Brooklyn, NY
A grain side dish of quinoa or farro, tossed with toasted hazelnuts, would be a good accompaniment, along with a sautéed green vegetable like green beans or broccolini.

Calories: 380 calories

Protein: 18 grams

Fat: 16 grams

Sodium: 1870 milligrams

Cholesterol: 45 milligrams

Saturated Fat: 3 grams

Carbohydrates: 39 grams

Fiber: 2 grams