By Cuisine
Pork Fritter With Parmesan Roasted Summer Squash and Peach Mostarda Recipe
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
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.
Directions
- Preheat oven to 375°F / 190°C.
- Add all the ingredients, except the dried fruit, to a 2-quart sauce pot and place on the stove over medium heat.
- Bring to a simmer, stirring occasionally.
- Simmer the mostarda for 20 minutes, then remove from the heat. Stir in the dried fruit, set aside, and let cool.
- The mostarda can be stored covered in the refrigerator for up 14 days.
Sheet Pan Roasted Summer Squash
Yield: 1/4 Cup
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
Directions
- Start by sauteing the sliced yellow onion and garlic in the olive oil until tender. Season with salt, pepper and thyme.
- Set the cooked onions aside.
- Combine the sliced zucchini, yellow squash and red bell peppers in a bowl and toss with olive oil, salt, and pepper.
- Spread the cooked onions in an even layer on an oiled half sheet pan.
- Begin layering the zucchini, yellow squash, and red bell peppers on top of the cooked onions.
- Roast the layered summer squash and red bell peppers in a 375°F / 190°C oven for 20-25 minutes or until tender.
- Top with shredded Parmesan cheese as soon as it comes out of the oven. Set aside.
- 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.
- Divide the sheet pan roasted summer squash equally onto six dinner plates.
- Add 1 pork fritter to each plate and top each with 2 Tbsp. of peach mostarda.
- Serve immediately.
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