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
- salt
- pepper
- 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.
Add another drizzle of olive oil to pan and bring heat to medium high. Carefully add the pork loin and brown on top and bottom. Add about 1/2 cup of vegetable broth to deglaze the pan.
Cover and cook in a 375 degree oven about an hour. Enjoy!
foodflowersherbsandlife 
