• 2 lb pork loin roast
• 2 cups peeled & pitted stone fruits, cut into 1” square pieces (cherries, plums, nectarines, peaches, etc.)
• ¼ tsp saffron threads
• 2 tbsp wild flower honey
• 2 tsp hot Dijon mustard
• ¼ cup apple or white grape juice
• 1 tbsp lemon juice
• ⅛ tsp each: ground cinnamon, ground cardamom, ground allspice, ground fennel
• 1 tsp crushed red pepper flakes
• ½ cup golden raisins
• 3 each large basil leaves & large sage leaves, chopped or torn
• sea salt
• freshly ground white pepper
• canola oil to coat pan

1. Season the pork loin liberally with the sea salt and pepper, then set aside in the refrigerator
2. Mix the remaining ingredients to create the sauce, and set aside for at least 2 hours
3. Preheat oven to 450º
4. Sear the pork loin to a golden brown all the way around the roast, 5-10 minutes per side and ends, then put the roast into a hot 450º oven, and let cook until a pink medium temperature, about 25-30 minutes
5. Remove the pork roast from the oven when done, and set aside to rest for 7-10 minutes

Plate & Serve

1. Slice the pork loin and serve with the mostarda on the side of the plate
2. Garnish with fresh basil