Maple-Glazed Local Pork Loin Roulade

with Pear & Ginger Mostarda**
Recipe by Chef Josh Berry

A beautifully rolled and seasoned pork loin makes for a stunning holiday centerpiece—festive, aromatic, and surprisingly simple. This roulade layers savory herbs, raisins, and warm spices, then finishes with a glossy maple glaze. Paired with a zesty, jewel-toned Pear & Ginger Mostarda, it’s a dish that feels special enough for holiday gatherings but approachable enough for any cozy winter dinner.

Serves 4

Pork Loin Roulade

Ingredients

• 3–5 lb boneless pork loin

• 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

Method

1. Preheat oven to 375°F.

2. Prepare the loin: Pat dry and place on a cutting board. Trim off any large sections of excess fat.

3. Starting at the bottom edge, butterfly the pork loin by cutting lengthwise about ¾ of the way through.

4. Fold open, then make another similar cut through the thicker portion to continue opening the loin.

5. Unroll and flatten the meat into an even rectangle, ensuring the thickness is as even as possible for even cooking.

6. Season the inside: Sprinkle raisins, thyme, rosemary, chili flakes, salt, pepper, and olive oil evenly across the surface.

7. Roll tightly back into a log, opposite the direction you cut it.

8. Truss with butcher’s twine in 1–1½ inch intervals. Transfer to a foil-lined sheet pan.

9. Season the exterior generously with salt and pepper.

10. Roast for about 20 minutes per pound.

11. When the pork reaches an internal temp of 140–145°F, switch the oven to broil.

12. Brush the roulade with maple syrup and broil 5 minutes, or until deep golden brown.

13. Transfer to a board and rest 10 minutes so the juices redistribute.

14. Remove twine and slice into ½-inch rounds.

15. Serve with Pear & Ginger Mostarda (below).

Pear & Ginger Mostarda

A bright, sweet-spicy condiment that pairs beautifully with pork, roast chicken, cured meats, or holiday cheese boards.

Ingredients

• 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 mustard

• ¼ cup yellow mustard seeds

• 1 Tbsp fresh ginger, peeled and minced

• ¼ tsp kosher salt

• 1 ½ cups granulated sugar

• 4 Bartlett pears, skin on, cored, cut into 2-inch pieces

• 1 cup dark raisins

• 1 cup golden raisins

• 1 cup water

Method

1. In a large sauté pan, heat olive oil over medium. Add shallots and garlic and cook 2–3 minutes until soft but not browned.

2. Remove from heat; add white wine and Marsala.

3. Return to the heat, then add all remaining ingredients.

4. Bring to a simmer and cook uncovered until pears are tender and the mixture has thickened.

5. Serve warm or chilled.