Smoked Pork Loin with Spinach and Pine Nut Crust
Preheat oven to 200°C (approximately 400°F). Heat oil in a roasting pan and sear meat on all sides. Add wine to pan. Bake in preheated oven for about 15 minutes. Mix mustard and spices and season with salt and pepper. Brush a third of mustard mixture over meat. Bake for about 30 minutes and baste meat frequently with cooking liquid.
Rinse spinach, remove tough stems and blanch in boiling, salted water. Drain in a colander and press out excess water. Coarsely chop spinach. Increase oven temperature to 220°C (approximately 425°F). Mix pine nuts and spinach.
Brush remaining mustard mixture over top of pork and spread pine nut and spinach mixture on pork and press firmly into place. Bake in preheated oven for about 15 minutes, watching carefully. Remove meat from oven and let rest briefly. To serve, line a plate with radicchio and arrange pork on plate, as desired.