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

Alternative 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.	Onion, Yellow, Large, 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 and Sliced ¼ inch
3 ea.	Yellow Squash, Medium, Ends Removed, Halved and Sliced ¼ inch
2 ea.	Red Bell Pepper, Stemmed, Seeded and Cut into 1” 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 – 4½ 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.