Pork Fritter With Parmesan Roasted Summer Squash and Peach Mostarda Recipe

Deep fried Pierre® Zartic™ Platinum Label Thick Cut Whole Muscle Pork Loin Fritters are perfectly complemented with a fresh, summery peach mostarda and sheet pan roasted summer squash, then layered with red bell peppers and topped with Parmesan cheese.

YIELD: 6 Servings

Amount	MAIN INGREDIENTS
6 ea.	*Pierre® Zartic™* Platinum Label Thick Cut Whole Muscle Partially Cooked Breaded Pork Loin Fritters, 4 oz
12 Tbsp.	Peach Mostarda
1 lb.	Peaches, Fresh or Frozen, Diced ½ inch
2 Tbsp.	Peach Jam or Preserves
6 oz.	Apple Cider
1/2 cup	Water
1/4 cup	Whole Grain Mustard
2 Tbsp.	Sugar (For frozen peach slices. Adjust based on the sweetness of fresh peach.)
1 tsp.	Salt
1/8 tsp.	Black Pepper, Fresh Ground
2 tsp.	Thyme Leaves, Fresh
1/2 ea.	Lemon, Thinly Sliced (max 1/8-inch thick), Seeded and Quartered
1 Tbsp.	Apple Cider Vinegar
2 Tbsp.	Dried Cherries or Cranberries

ALTERNATE PRODUCT:
AdvancePierre® Gold Label Exclusive Cut® Deluxe Whole Muscle Raw Breaded Pork Loin Fritters

Sheet Pan Roasted Summer Squash

YIELD: 1/4 Cup

AMOUNT	MAIN INGREDIENTS
1 ea.	Large Yellow Onion - Sliced
3 ea.	Garlic Clove - Minced
2 Tbsp.	Olive Oil
1 tsp.	Thyme Leaves - Dried
1 tsp.	Salt
¼ tsp.	Black Pepper - Fresh Ground
3 ea.	Zucchini -Medium - Ends Removed - Halved & Sliced 1/4 Inch
3 ea.	Yellow Squash - Medium - Ends Removed - Halved & Sliced 1/4 Inch
2 ea.	Red Bell Pepper - Stemmed - Seeded & Cut into 1 Inch Squares
2 Tbsp.	Olive Oil
1 tsp.	Salt
1/4 tsp.	Black Pepper - Fresh Ground
1/4 Cup	Parmesan Cheese - Shredded

Step 1: Preheat oven to 375°F / 190°C.

Step 2: Add all the ingredients, except the dried fruit, to a 2-quart sauce pot and place on the stove over medium heat.

Step 3: Bring to a simmer, stirring occasionally.

Step 4: Simmer the mostarda for 20 minutes, then remove from the heat. Stir in the dried fruit, set aside, and let cool.

Step 5: The mostarda can be stored covered in the refrigerator for up 14 days.

Sheet Pan Roasted Summer Squash

YIELD: 6 Each

Step 1: Start by sauteing the sliced yellow onion and garlic in the olive oil until tender. Season with salt, pepper and thyme.

Step 2: Set the cooked onions aside.

Step 3: Combine the sliced zucchini, yellow squash and red bell peppers in a bowl and toss with olive oil, salt, and pepper.

Step 4: Spread the cooked onions in an even layer on an oiled half sheet pan.

Step 5: Begin layering the zucchini, yellow squash, and red bell peppers on top of the cooked onions.

Step 6: Roast the layered summer squash and red bell peppers in a 375°F / 190°C oven for 20-25 minutes or until tender.

Step 7: Top with shredded Parmesan cheese as soon as it comes out of the oven. Set aside.

Step 8: Deep fry the Pierre® Zartic™ Platinum Label Thick Cut Whole Muscle Partially Cooked Breaded Pork Loin Fritters from frozen state at 350°F for 4 – 4 1/2 minutes. Must be cooked to a minimum internal temperature of 165°F / 74°C as measured using a meat thermometer.

Step 9: Divide the sheet pan roasted summer squash equally onto six dinner plates.

Step 10: Add 1 pork fritter to each plate and top each with 2 Tbsp. of peach mostarda.