Pork recipes |
Peppered Pork Crostini |
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. |