Though Fall isn’t here yet, and in Florida it only lasts a couple days, I was craving something fall-like to eat. Inspired by Ren’s Salmon, I had the biggest craving for the spicy, yellowish-brown and pungent beauty of mustard. Add some Autumnal fruits and voila, a success:
Pork loin with apple butter and mustard
1 pork loin butterflied lengthwise, but not all the way through and pounded out to about ¼” thickness
¼ cup apple butter (I had some that was sold at a farmer’s market)
¼ cup stone ground mustard
Panko Bread crumbs
Flatten out the loin seasoning it on both sides with salt and pepper. Spread the apple butter on the inside and add think slivers of cheese and crunched up nuts. Roll lengthwise and coat with mustard mixed with the apricot preserves on all sides. Coat with breadcrumbs and cover the top with strips of bacon (optional – I may skip this next time.) Sear in a pan with olive oil and then bake for 40 minutes until done on the inside.