Best 4 Mostarda Recipes

MOSTARDA

Steps:

• Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
• Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA

Steps:

• Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
• Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
• Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
• Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

MOSTARDA

Steps:

• Use 3/4 pound dried fruit and 1/2 cup water in a skillet and bring to a boil. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3?4 cup white wine, 4 1/2 tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter.
• Skip the lemon juice. Cool and serve.

PEAR AND CANTALOUPE MOSTARDA

Steps:

• Peel enough cantaloupe rind (leaving about 1/4" of the flesh) to yield 2 pounds. Cut into 3/4" squares, cover with cold salted water (1/4 cup salt to 1 quart water) and leave overnight. The next day drain the rind and place in a preserving kettle with the pears. Cover with fresh water and cook over medium heat 1/2 hour. Drain. Bring sugar, mustard and water to a boil in the preserving kettle. Add the drained fruit and the garlic cloves. (Impale the garlic cloves on toothpicks. They will be discarded later and are much easier to remove.) Cook over medium heat for 2 1/2 hours or until the cantaloupe rind is translucent and the juices syrupy. Discard the garlic, spoon the fruit and syrup into hot, sterilized preserving jars, cover and seal.