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Roasted Boar (or Pork) with Mostarda


Ron Suhanosky makes this recipe with wild boar. Pork is equally delicious.

  • Servings: 10

Source: Martha Stewart Living, December 2009


  • 6 to 8 pound bone-in wild boar rib rack or pork loin roast, frenched
  • Extra-virgin olive oil, for rubbing
  • Salt and freshly ground pepper
  • Mostarda


  1. Preheat oven to 450 degrees. Rub meat with oil, and season generously with salt and pepper. Place roast, fat side up, on a rack set inside a roasting pan. Roast until an instant-read thermometer inserted into the center reaches 140 degrees, about 65 minutes. Cut into chops, and serve topped with mostarda.

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