Roasted Boar (or Pork) with Mostarda
Ron Suhanosky makes this recipe with wild boar. Pork is equally delicious.
Martha Stewart Living, December 2009
- 6 to 8 pound bone-in wild boar rib rack (<a href="http://dartagnan.com" target="_blank">dartagnan.com</a>) 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.
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