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Molasses-glazed Pork Loin with Roasted Italian Prune Plums

Ready in 2 hours

Serves 8 people

Recipe adapted from Martha Stewart by Melanie Boldt


1/2 cup unsulphured molasses

2 Tbsp. grainy mustard

1/2 teaspoons dry mustard

Coarse salt and freshly ground pepper

1 Pine View Farms boneless pork loin roast (2-3 lb.)

For the plums:

1-2 lb. prune plums, halved and pitted

1/4 c. sugar

2 Tbsp. melted butter


  1. Heat oven to 350F. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
  2. Season roast liberally with salt and pepper. Sear in a skillet on the stove until well browned on all sides, 15 to 20 minutes total.
  3. Brush with the glaze, and cook in the oven, Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, about 1 to 1 1/2 hours.
  4. Transfer the pork to a serving platter, and let rest 10 minutes before carving.

To Roast the plums:

  1. Place sugared plums on parchment lined baking sheet, cut side down. Roast until cooked through and caramelized, 15-20 minutes. Remove from oven and serve.