Maple Glazed Local Pork Loin Roulade  Pear & Ginger Mostarda  

Serves 4 

Roulade is a technique of rolling meat with seasonings and other ingredients. Here, we use savory herbs, raisins and red pepper flakes to create an impressive and flavorful holiday pork dish. The Pear and Ginger Mostarda is a warming and zesty condiment and can also enhance your charcuterie boards, roast chicken or sandwiches. 

Pork on platter

Pork Loin


  • 3-5 pound pork loin, boneless 
  • ¼ cup raisins, chopped  
  • 2 Tbsp. fresh thyme, chopped 
  • 2 Tbsp. fresh rosemary, chopped 
  • 1 tsp. red pepper flakes
  • 1 tsp. Kosher salt 
  • 1 tsp. Freshly ground black pepper 
  • 1 Tbsp. extra virgin olive oil 
  • 2 Tbsp. maple syrup 
  • Butcher’s Twine


  • Heat oven to 375 F degrees 
  • Dry the pork loin and place on a heavy bottom cutting board. Trim the pork loins of any large amount of fat. 
  • From the outside of the loin, starting on the lower part of the pork (closest to the cutting board) cut the pork lengthwise ¾ of the way through. 
  • Fold the slice of pork you just made over and repeat like you did for the first cut. 
  • Roll out the pork loin as you cut to make an even layer of meat. Make sure the thickness of the meat is as even as possible so that it cooks evenly.
  • The pork should resemble a flat rectangle of meat. 
  • Sprinkle the raisins, herbs, chili flakes, salt, pepper and olive oil atop the pork. 
  • Starting at one end, roll the pork back the opposite way you cut it. 
  • Using butcher’s twine, truss the pork tightly and place on a sheet pan lined with foil. 
  • Season the pork with salt and pepper.  
  • Place the pork in the oven and cook for 20 minutes per pound. 
  • Once the internal temperature reaches 140 F to 145 F turn oven on broil
  • Brush the maple syrup on the pork evenly and broil for 5 minutes or until “Golden Brown”. 
  • The temperature will continue to rise a few minutes after you take it out of the oven. Let it rest for about 10 minutes so that the juices have enough time to settle back to the meat.
  • Remove twine and slice into ½ inch slices. 
  • Enjoy with Pear & Ginger Mostarda (recipe below)


Pear & Ginger Mostarda


  • 1 Tbsp. olive oil 
  • 1 Tbsp shallots, finely minced 
  • 1 Tbsp garlic, finely minced
  • 1 cup white wine
  • ¼ cup Marsala wine 
  • ½ cup whole grain prepared mustard
  • ¼ cup mustard seeds, yellow dry  
  • 1 Tbsp ginger, peeled, minced 
  • ¼ tsp.  kosher salt
  • 1 ½ cups granulated sugar
  • 4  ea Bartlett pears, skin on, cored and cut into two-inch pieces 
  • 1 cup dark raisins 
  • 1 cup golden raisins 
  • 1 cup water


  • Heat a large saute pan and add the olive oil, shallots and garlic. Cook over medium heat until the vegetables are soft but not browned, about 2-3 minutes.
  • Remove from heat and add the white wine and Marsala wine. 
  • Add all other ingredients, return to the stove top and bring to a simmer.
  • Cook uncovered until the pears are tender and the mixture has thickened
  • Serve warm or chilled. 
  • Enjoy