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
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.