Peppered Pork Crostini: Date Added: 18 Nov 2009
Listed in: Pork

1 x 12 oz pork, tenderloin
2 tsp coarsely cracked peppercorns
1 tsp salt
30 slices baguette, (French stick)
1 tbsp olive oil
1 oz parmesan cheese
1/4 cup light mayonnaise
1 tsp finely grated lemon, rind
2 tsp lemon, juice

Trim any fat from pork. Tuck end under to make uniform thickness; tie with kitchen string. Sprinkle with peppercorns and salt. Roast on rack in roasting pan in 375°F (190°C) oven for about 35 minutes or until meat thermometer inserted at 20-degree angle registers 160°F (70°C) and just a hint of pink remains inside.

Transfer to cutting board and tent with foil; let stand for 10 minutes. (Make-ahead: Cool wrap in plastic wrap and refrigerate for up to 24 hours.) Untie and slice very thinly across the grain.

Place baguette slices on baking sheet and brush with oil; broil for 2 minutes or until golden. (Make-ahead: Store in airtight container for up to 24 hours.)

With vegetable peeler, peel off thin strips of Parmesan to make 30 curls; set aside. In small bowl, combine mayonnaise, lemon rind and lemon juice; spread over baguette slices. Top each with pork slice and cheese curl.

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