Nut-Crusted Pork Tenderloin Crostini
Ingredients:
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1 (1 ) Pork Tenderloin, well trimmed, about 12 oz/o.375 k
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1/2 cup (125 mL) slivered almonds
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1/2 cup (125 mL) fresh parsley leaves
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1/4 tsp (1 mL) salt
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1 (1 ) grated peel of lemon
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1/4 tbsp (50 mL) fresh lemon juice
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4 oz (113 g) cream cheese or goat cheese
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24 (24 ) Baguette slices, diagonally cut
Preparation:
Pulse parsley and nuts in a food processor until crumbly. (Do not overprocess or mixture will be paste-like.) Combine mixture with lemon peel and salt -- spread on a large piece of waxed paper. Place lemon juice in a pie plate. Dip tenderloin in lemon juice to coat. Coat tenderloin with nut mixture, using waxed paper to press mixture onto pork. Roast pork on a rack in a shallow pan at 400ºF (200ºC) for 20-25 minutes or until meat thermometer registers 155ºF (68ºC). Remove from oven -- cool on rack. Loosely wrap with foil -- chill several hours. To serve, lightly toast baguette slices -- spread with cream cheese or goat cheese. Slice tenderloin into 1/2'' (1.25cm) slices. Place on top of cheese. Garnish as desired.
Show 04 - Great Tastes of Manitoba 2006/07
Coutesy of Manitoba Pork Council
www.pickpork.com