Dill-Cured Pork Crostini with Sweet Mustard Sauce

Name: Dill-Cured Pork Crostini with Sweet Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Mediterranean, Italian, European
Ingredients: 1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50); 59 milliliters coarse kosher salt; 118 milliliters Dijon mustard; 177 milliliters chopped fresh dill; 2 larges garlic cloves, minced; 1 teaspoon coarsely ground black pepper; 1 kilograms pork tenderloins; 3 Tbsps sugar; 59 milliliters distilled white vinegar

The recipe Dill-Cured Pork Crostini with Sweet Mustard Sauce could satisfy your Mediterranean craving in approximately 45 minutes. Watching your figure? This dairy free recipe has 43 calories, 5g of protein, and 1g of fat per serving. For 26 cents per serving, you get a hor d'oeuvre that serves 50. A mixture of coarsely ground pepper, garlic cloves, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend.

Ingredients you will need

Pepper

Sugar

Salt

Equipment you will use

Bowl

Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously.

Ingredients you will need

Pork

Garlic

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic.

Ingredients you will need

Dill

Pork

Wrap

Place in baking dish. Chill 6 hours.

Equipment you will use

Baking Pan

Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels.

Ingredients you will need

Dill

Pork

Equipment you will use

Paper Towels

Oven

Place pork on heavy large baking sheet. Roast until meat thermometer registers 150°F when inserted into center of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Baking Sheet

Stir remaining 1/2 cup sugar and vinegar in small bowl until sugar dissolves.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Bowl

Whisk in mustard. Stir in remaining 2 tablespoons dill. Season sauce to taste with salt and pepper. Cover and refrigerate until cold. (Pork and sauce can be made 1 day ahead. Keep refrigerated.)

Ingredients you will need

Salt And Pepper