Roasted Boar Or Pork With Mostarda Recipes

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ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA



Roast Pork Loin with Blood Orange Mostarda image

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

1 3 1/2- to 4-pound center-cut boneless pork loin
3 tablespoons extra-virgin olive oil
4 blood oranges
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon ground coriander
Kosher salt and freshly ground pepper
3 red onions, quartered
Juice of 4 blood oranges (about 1 1/2 cups)
1 cup dry white wine
1/2 cup golden raisins
1/3 cup sugar
1/3 cup honey
1 teaspoon mustard seeds
1 sprig rosemary
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
  • Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
  • Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
  • Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

PORK ROAST WITH MUSTARD RUB



Pork Roast With Mustard Rub image

This succulent pork roast is flavored with a tasty mustard rub. The seasonings include Creole seasoning, dried herbs, and garlic powder.

Provided by Diana Rattray

Categories     Dinner     Entree     Main Course

Time 2h25m

Yield 6

Number Of Ingredients 8

2 tablespoons spicy mustard or Creole mustard
1 teaspoon Creole seasoning or a seasoning salt blend
1 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon dried rosemary (crumbled)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 bone-in pork loin* roast, about 5 pounds
Kosher salt and freshly ground black pepper

Steps:

  • Line a 13x9-inch baking pan with foil. Heat oven to 325 F.
  • In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
  • Pat the pork loin with paper towels to dry; trim and discard excess fat.
  • Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
  • Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
  • Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
  • Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts , cream-style corn , or steamed broccoli, and a side salad or coleslaw. *A pork loin may be called center-cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.

Nutrition Facts : Calories 499 kcal, Carbohydrate 1 g, Cholesterol 160 mg, Fiber 0 g, Protein 55 g, SaturatedFat 10 g, Sodium 606 mg, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 16 g

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

MOSTARDA



Mostarda image

Serve this with our Roasted Boar (or Pork).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/4 cups

Number Of Ingredients 9

2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper

Steps:

  • Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
  • Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS



Roasted Pork Loin With Mustard Garlic and Herbs image

Mouthwatering!!! This makes great sandwiches: combine sliced roasted pork loin with frisee and serve on slices of baguette drizzled with a rosemary-basil pesto sauce.

Provided by BecR2400

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 lb) boneless pork loin
2 garlic cloves, thinly sliced
3/4 cup coarse grain Dijon mustard
2 tablespoons herbes de provence (or Herbes De Napa)
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350F degrees.
  • Slice small slits all over the pork loin; insert the garlic slivers into the holes.
  • Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
  • Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
  • Remove from the oven, and let rest for 5-10 minutes before slicing.

SAVORY MUSTARD PORK ROAST



Savory Mustard Pork Roast image

The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. -Ezra Elkon, Charles Town, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (3 to 4 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium onion, chopped
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine
3/4 cup stone-ground mustard
6 garlic cloves, minced
2 tablespoons honey
2 tablespoons molasses
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender., Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.

Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork With Mustard Herb Coating image

This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.

Provided by Paja9203

Categories     Pork

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 (2 1/2 lb) boneless pork rib roast

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, garlic, herbs, oil, and vinegar.
  • Season pork roast with salt and pepper.
  • Spread the mustard mixture over the whole roast.
  • Put the roast on a rack in a baking dish.
  • Roast about 1 hour (see note above) or until thermometer registers 150°F.
  • Put on a platter, cover with foil and let rest 15 minutes.

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