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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.
Serving Amount – 6 servings
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6 portions | Sheet Pan Roasted Summer Squash |
6 ea. | Pierre® Zartic™ Platinum Label Thick Cut Whole Muscle Partially Cooked Breaded Pork Loin Fritters |
12 Tbsp. | Peach Mostarda |
Peach Mostarda | |
1 lb. | Peaches, Fresh or Frozen, Diced ½ inch |
2 Tbsp. | Peach Jam or Preserves |
6 oz. | Apple Cider |
½ cup | Water |
¼ 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 |
½ ea. | Lemon, Thinly Sliced (max 1/8-inch thick), Seeded and Quartered |
1 Tbsp. | Apple Cider Vinegar |
2 Tbsp. | Dried Cherries or Cranberries |
Sheet Pan Roasted Summer Squash | |
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 |
¼ tsp. | Black Pepper, Fresh Ground |
¼ Cup | Parmesan Cheese, Shredded |
Step 1 - Preheat oven to 375°F / 190°C.
Step 2 - Make the peach mostarda: 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.
Step 6 - Make the sheet pan roasted summer squash: Start by sauteing the sliced yellow onion and garlic in the olive oil until tender. Season with salt, pepper and thyme.
Step 7 - Set the cooked onions aside.
Step 8 - Combine the sliced zucchini, yellow squash and red bell peppers in a bowl and toss with olive oil, salt, and pepper.
Step 9 - Spread the cooked onions in an even layer on an oiled half sheet pan.
Step 10 - Begin layering the zucchini, yellow squash, and red bell peppers on top of the cooked onions.
Step 11 - Roast the layered summer squash and red bell peppers in a 375°F / 190°C oven for 20-25 minutes or until tender.
Step 12 - Top with shredded Parmesan cheese as soon as it comes out of the oven. Set aside.
Step 13 - Deep fry the pork fritters from frozen state at 350°F for 4 – 4½ minutes.
Step 14 - Divide the sheet pan roasted summer squash equally onto six dinner plates.
Step 15 - Add 1 pork fritter to each plate and top each with 2 Tbsp. of peach mostarda.
Step 16 - Serve immediately.
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