Note by Phyllis Brown: I had half a pork loin in the freezer and wanted something a little different. Butterfly the pork loin so it opens in thirds like a letter. A twice-baked potato and salad completed the meal.
A Plum and Mustard Pork Loin
- 1 3/4 pound pork loin, butterflied
- olive oil
- 1/2 red onion, chopped
- 2 heaping tablespoons plum butter
- 3 teaspoons stone ground mustard
- 2 large rosemary sprigs
- vegetable broth
Open the pork loin, generously sprinkle both sides with salt and pepper. Drizzle a little olive oil in a shallow Lodge pan over medium high heat. Add chopped onion and saute until beginning to caramelize.
In a small bowl mix the plum butter and mustard. Add the cooked onions, stirring together. Spread over pork, reserving some to serve with meal. Add a rosemary spring, fold one side of the pork over, add the other sprig and fold over the top.
Cover and cook in a 375 degree oven about an hour. Enjoy!