Pork Tenderloin With Cherry Relish Crostini | Dorothy Lane Market

Pork Tenderloin With Cherry Relish Crostini

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

Beautiful and delicious, this appetizer is the perfect addition to your holiday spread.

INGREDIENTS

  • 1½ duBreton Pork Tenderloin
  • 1½ tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 2½ tsp coarse black pepper
  • 4½ Tbsp finely chopped garlic, divided
  • 4½ Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 large shallots, chopped
  • 1 cup tart dried cherries
  • 2 cups Merlot
  • ½ cup sugar
  • ¼ tsp ground clove
  • 1 pinch of nutmeg
  • 25 slices of crostini
  • ½ cup DLM Classic Dijon Mustard

INSTRUCTIONS

1
Mix lemon zest, juice, fennel seeds, salt, pepper, 1.5 Tbsp chopped garlic, and 1.5 Tbsp olive oil in a small bowl. Place tenderloin in a roasting pan and coat evenly with spice mixture. Allow tenderloin to rest for 5 minutes or refrigerate overnight.
2
Preheat oven to 425°F and roast pork until it is browned on outside and has an internal temperate of 150°F, about 20-30 minutes.
3
Meanwhile, add 3 Tbsp olive oil to saucepan over medium/low heat. Add shallots and 3 Tbsp chopped garlic and sauté until soft. Add cherries, wine, sugar, clove, and nutmeg to saucepan and bring to a boil. Reduce heat and cook until liquid is reduced to a glaze.
4
Transfer cherry mixture to a food processor or blender and process to desired texture. Set aside and cool.
5
Remove tenderloin from oven and allow it to rest and cool. Spread a light layer of mustard on crostini slices.
6
When the tenderloin has cooled, slice it on the diagonal into 1/8-inch slices. Roll slices into a cone shape and place a dollop of relish in the center. Place on top of crostini and garnish with fennel fronds if desired.

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Pork Tenderloin With Cherry Relish Crostini

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 8

INGREDIENTS

  • 1½ duBreton Pork Tenderloin
  • 1½ tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 2½ tsp coarse black pepper
  • 4½ Tbsp finely chopped garlic, divided
  • 4½ Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 large shallots, chopped
  • 1 cup tart dried cherries
  • 2 cups Merlot
  • ½ cup sugar
  • ¼ tsp ground clove
  • 1 pinch of nutmeg
  • 25 slices of crostini
  • ½ cup DLM Classic Dijon Mustard

INSTRUCTIONS

1
Mix lemon zest, juice, fennel seeds, salt, pepper, 1.5 Tbsp chopped garlic, and 1.5 Tbsp olive oil in a small bowl. Place tenderloin in a roasting pan and coat evenly with spice mixture. Allow tenderloin to rest for 5 minutes or refrigerate overnight.
2
Preheat oven to 425°F and roast pork until it is browned on outside and has an internal temperate of 150°F, about 20-30 minutes.
3
Meanwhile, add 3 Tbsp olive oil to saucepan over medium/low heat. Add shallots and 3 Tbsp chopped garlic and sauté until soft. Add cherries, wine, sugar, clove, and nutmeg to saucepan and bring to a boil. Reduce heat and cook until liquid is reduced to a glaze.
4
Transfer cherry mixture to a food processor or blender and process to desired texture. Set aside and cool.
5
Remove tenderloin from oven and allow it to rest and cool. Spread a light layer of mustard on crostini slices.
6
When the tenderloin has cooled, slice it on the diagonal into 1/8-inch slices. Roll slices into a cone shape and place a dollop of relish in the center. Place on top of crostini and garnish with fennel fronds if desired.

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