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Roasted Kurobuta Pork Loin with Fig and Orange Mostarda

  • 1.5 Hours
  • 6 Servings
  • oven
  • beginner

The sweetness of fruit and the salty tartness of Dijon mustard both pair beautifully with the rich flavor of Kurobuta pork, so why not combine them in this traditional Italian condiment.

Figs, red wine and orange juice are cooked with mustard seeds and sugar until it forms mostarda – a sophisticated, jam-like sauce that transforms this special roast into a meal you’ll never forget.


  • Roasted Kurobuta Pork Loin

    • 1 (2 to 3 lb) Snake River Farms Kurobuta Boneless Pork Loin Roast Buy Now +
    • Salt and freshly ground black pepper
  • Fig and Orange Mostarda

    • 7 ounces dried Mission figs, stems removed and coarsely chopped
    • 1 cup dry red wine
    • 1/2 cup orange juice
    • 1/2 cup granulated sugar
    • 3 tablespoons mustard seeds
    • Zest of one orange
    • 2 tablespoons Dijon mustard


Roasted Kurobuta Pork Loin

  • Preheat oven to 475°F. Generously season the pork loin with salt and pepper and place on a rimmed baking sheet. Lower the heat to 350°F and roast for 30 to 40 minutes or it reaches an internal temperature of 145°F. Let rest for 10 to 15 minutes.

    45 Minutes

Fig and Orange Mostarda

  • In a 2-quart saucepan, combine the figs, wine, orange juice, sugar, mustard seeds and orange zest over medium heat. Bring to a boil and reduce the heat to low. Simmer for 25 to 30 minutes or until the figs are plump and tender and the liquid is almost all absorbed. Remove from heat and stir in the Dijon mustard.

    30 Minutes
  • Place the pork loin on a cutting board and cut into slices. Serve with the mostarda on the side.

    2 Minutes