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Pork Rack with Apricot Mostarda

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


  • 2 cups Apricot jam
  • 1/2 cup Spicy creole mustard
  • 1/4 cup Whole grain mustard
  • tt. Splash of vinegar 


  1. Whisk everything together. 

Rack of Pork Loin


  • Pork loin, bone in, Frenched
  • Basic brine


  1. Brine pork, score, and roast in the oven until medium or desired temperature.