Pork Roast with Nectarines & Tomatoes

Ingredients

• 5 nectarines, pitted and cut into 6 wedges each
• 2 cups (500 mL) grape tomatoes, halved
• 1 tbsp coriander seeds, lightly crushed
• 2 tsp fennel seeds, lightly crushed
• 2 tsp black peppercorns, lightly crushed
• 4 whole cloves, lightly crushed
• ½ tsp dried red chili flakes
• 3 tbsp (45 mL) apple cider vinegar
• 4 tbsp (60 mL) olive oil, divided
• 1 boneless centre-cut pork loin roast, about 1.4 kg (3 lb)
• ¼ cup (60 mL) whole-grain mustard
• 1 tbsp (15 mL) honey
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 200°C (400°F).
2. Add the nectarines, tomatoes, coriander seeds, fennel seeds, peppercorns, cloves and chili flakes to a 23 × 33 cm (9 × 13-inch) baking dish. Add the apple cider vinegar and 3 tbsp (45 mL) of the olive oil. Season with salt and toss to evenly coat.
3. Preheat a large skillet over high heat. Rub the pork roast with the remaining 1 tbsp (15 mL) olive oil and season generously with salt and pepper. Sear on all sides until deeply browned, then transfer to the baking dish, placing it directly on top of the fruit mixture.
4. In a small bowl, combine the whole-grain mustard and honey. Brush evenly over the top and sides of the pork.
5. Roast for 40–50 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 60°C (140°F).
6. Transfer the pork to a cutting board and loosely tent with foil. Rest for 20–25 minutes, allowing the internal temperature to rise to approximately 63°C (145°F).
7. Meanwhile, stir the roasted nectarines and tomatoes together with the pan juices to create a chunky, warm chutney.
8. Slice the pork and serve with generous spoonfuls of the roasted nectarine and tomato mixture.