Recipes Ingredients Meat & Poultry Pork Recipes Roasted Boar (or Pork) with Mostarda 1.8 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 Ron Suhanosky makes this recipe with wild boar. Pork is equally delicious. Ingredients 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 Directions 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. Print