Peppered Pork Crostini
These open-faced sandwiches look very elegant on an hors d'oeuvre tray. You can also use chicken breast or roast beef instead of the pork.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 48 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 151 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| folate | 2% |
-
1 pork tenderloin (12 oz/375 g)
2 tsp (10 mL) coarsely cracked peppercorns
1 tsp (5 mL) salt
30 slices baguette (French stick)
1 tbsp (15 mL) olive oil
1 oz (30 g) Parmesan cheese
1/4 cup (50 mL) light mayonnaise
1 tsp (5 mL) finely grated lemon rind
2 tsp (10 mL) lemon juice
Preparation:
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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