Roasted Boar Or Pork With Mostarda Recipes

PORK ROAST WITH MUSTARD RUB

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.

MUSTARD-GLAZED PORK ROAST

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

ROAST LOIN OF PORK WITH MUSTARD CRUST

Steps:

• Mustard applesauce-in a small serving bowl, stir together the applesauce and mustard until blended.
• Cover and refrigerate until serving.
• Mustard coating-in a small bowl, stir together all the ingredients until well blended.
• Preheat oven to 375°.
• Place the roast on a rack in a shallow roasting pan.
• Wearing disposable rubber gloves, spread the mustard coating evenly over the roast.
• Roast the pork for 1 1/4 to 1 1/2 hours, or until an instant-read thermometer inserted into the center of the pork reads 140°.
• Transfer the roast to a carving board, cover with foil, and let rest for at least 10 minutes.
• Place the roasting pan on the top of the stove.
• While the roast is resting, make the Cognac Sauce-add the cognac and broth to the roasting pan and turn on the heat to high.
• Bring to a boil and deglaze the pan by scraping up the brown bits.
• Boil for about 3 minutes, or until the alcohol has evaporated and the liquid is slightly reduced.
• Whisk in the creme fraiche and mustard, bring to a boil, and cook for about 2 minutes, or until slightly thickened.
• Season with pepper and whisk well.
• Taste and adjust the seasonings.
• Just before serving, strain the sauce into a gravy boat or a serving bowl.
• Remove the string from around the loin and slice the pork.
• Arrange the slices on a platter and spoon some of the Cognac sauce on top.
• Garnish with parsley.
• Serve with the remaining Cognac sauce and the applesauce on the side.

ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE

Steps:

• Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.

SAVORY MUSTARD PORK ROAST

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.

ROAST PORK WITH MUSTARD HERB COATING

Steps:

• Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.