French pork rack with roasted summer squash, mushrooms, and apricot mostarda.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mercer Culinary and FOH.
Apricot Mostarda
INGREDIENTS
- 2 cups Apricot jam
- 1/2 cup Spicy creole mustard
- 1/4 cup Whole grain mustard
- tt. Splash of vinegar
METHOD
- Whisk everything together.
Rack of Pork Loin
INGREDIENTS
- Pork loin, bone in, Frenched
- Basic brine
METHOD
- Brine pork, score, and roast in the oven until medium or desired temperature.
