Mostarda as pork loin stuffing?
Anyone know anything about cooking with mostarda? I've only seen it used as a condiment, but I'm thinking of using it as a stuffing for a boneless loin of Berkshire pork. Will the texture be ruined or the tangy flavor notes be cooked away? Anyone with experience or knowledge in the area please reply.
agreed with jillp -- i've used fig mostarda for the pork, coating it and stuffing it. the coated bits got caramelized and beautiful. the insides was extremely well flavored. i like to make slivers in the flesh and tuck in some thinly sliced garlic, it worked with the fig, but the effort and taste is up to you. the flavors just intensified with the heat and meat juices.