Mix herbs and garlic together in small bowl.

Butterfly the pork loin. Pound the pork lightly with a mallet to get a large and even surface. Salt & pepper the inside of the meat. Spread a layer of the herb & garlic mixture over the whole piece of meat. Roll evenly into a pinwheel. Truss the pork loin with butcher’s twine. Season the outside with salt and pepper. Sear all sides in a smoking hot cast iron pan until golden brown. Remove pork loin from hot pan and put on a cool sheet pan. Bake on 400 degrees until internal temperature has reached 150 degrees. Remove from oven & let rest for twenty minutes before slicing to serve.

Combine all dried fruit in a bowl. Bring the wine to a boil. Pour boiling wine over dried fruit. Let sit for about 20 minutes or until fruit has softened up and plumped. Mix both kinds of mustard together in a large bowl. Add apples, pears, oranges or satsumas, orange zest, and honey to the mustard. Add dried fruit and all the wine. Add salt and pepper to taste at the end. Can be stored in a sealed a container for one month in the refrigerator.