Every now and then you come across a recipe that is a smash hit and you know that it will become an entertaining favourite. In prep for our big New Year’s party this year we came across just that. An instant classic. Peppered Pork Crostini is an great alternative or complement to a platter full of bruschetta. What makes this even better is the fact that you can prepare most of this ahead of time and assemble the toasts as you are serving them. This is one of those recipes where simplicity is the key to it’s success.
These were so good that friends have asked us to bring them to their cocktail party tomorrow.

Peppered Pork Crostini

Ingredients:

• 1 Pork Tenderloin
• 2 tsp coarsely cracked black pepper
• 1 tsp salt
• 1 baguette, thinly sliced
• 1 tsp olive oil
• small brick parmesan cheese
• 1/4 cup mayonaise
• 1 tsp finely grated lemon peel
• 2 tsp lemon juice

Directions:

1. Fold the thin end of the tenderloin under. Tie it with butchers twine if you feel the need.
2. Coat the tenderloin with olive oil & coat with peppercorns and salt
3. Roast on a rack or pan for about 35 minutes at 375 deg. F. Tenderloin is done when the internal temperature is about 160 deg. F.
4. Remove from rack and tent with foil on cutting board for ten minutes before slicing thinly with a very sharp knife.
5. Place baguette slices on cookie sheet & drizzle with olive oil. Broil for 2 minutes or until golden brown.
6. Using a veggie peeler, cut a pile of curls from parmesan brick
7. In a small measuring cup, mix mayo, lemon zest and juice. Spread lightly over each toast.
8. Top each toast with a slice of tenderloin and a curl of parm.

Notes:

The tenderloin can be cooked a day in advance and refridgerated. While I’m sure it’s tasty with the meat warm, it is much easier to slice thinly when it’s been in the fridge overnight and it tasted great cold too.

The baguette can be toasted up to a day in advance. Cool on a rack and store in an air tight container. We made several loaves worth and had a good amount of toasts left over. We enjoyed them with bruschetta topping for a couple of days after new years, but they weren’t crisp enough to serve to guests.

Adapted from a Food TV recipe