Mostarda is similar to chutney, it's an Italian fruit and mustard condiment that I serve with my roasted pork tenderloin. You can also find the recipe of the roasted pork tenderloin in the app. Store left-over mostarda in the fridge.
Total Time
1hr
4.0
3 Ratings
Author: Chef Marc Murphy
Servings:
8
Ingredients
•
4
cups
Dried Cranberries
•
2
cups
Green Apples
•
4
cups
Water
•
2
cups
Rice Vinegar
•
1/2
cup
Shallots
•
1
Lemon
•
1
cup
Whole Grain Mustard
•
1
cup
Granulated Sugar
Cooking Instructions
1.
Soak the Dried Cranberries (4 cups) in Water (4 cups) and Rice Vinegar (2 cups) until they are soft; roughly 20-30 minutes.
2.
Peel and dice the Green Apples (2 cups) and add to soaking berries.
3.
Reduce the liquid to half. While reducing, dice the Shallots (1/2 cup) and zest the Lemon (1).
4.
Add Whole Grain Mustard (1 cup), Granulated Sugar (1 cup), lemon zest, and diced shallots. Reduce for a few more minutes.
5.
Serve with roasted pork tenderloin and enjoy!
Nutrition Per Serving
CALORIES
336
FAT
0.7 g
PROTEIN
0.6 g
CARBS
80.8 g
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