Dill-Cured Pork Tenderloin with Sweet Mustard Sauce
This makes a delicious and easy appetizer. The great thing about it is that it can be made ahead of time. The combination of the salt and dill cured pork and the sweet mustard sauce is the perfect combination because the saltiness of the pork is offset by the sweetness of the sauce
yield-Makes about 50 crostini
Start this at least one day before serving.
1/4 cup coarse kosher salt
3 tablespoons plus 1/4 cup sugar
1 teaspoon coarsely ground black pepper
2 18-ounce pork tenderloins
2 large garlic cloves, minced
3/4 cup plus 2 tablespoons chopped fresh dill
1/8 cup distilled white vinegar
1/2 cup Dijon mustard
Dill Pickles, thinly slicked
1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50)
Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend. Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously. Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic. Place in baking dish. Chill 6 hours.
Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels. 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.
Stir remaining 1/4 cup sugar and vinegar in small bowl until sugar dissolves. Slowly mix in the sugar and vinegar mixture to the mustard being careful of the consistency. (You don't want it too runny or it won't stay on top of the pork). 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.)
Cut pork crosswise into very thin slices. Arrange pork atop baguette slices and top with a slice of dill pickle. Spoon some dill sauce atop each. Arrange on platter and serve.
drink of the month...
Grilled Pineapple Mojito
Serves 6 to 8
1 cup sugar
1 cup water
1 bunch of fresh mint, about 1 1/2 tightly packed cups, washed and divided
6 (1/2-inch) slices of grilled pineapple, cored and cut into 1-inch pieces (see Recipe Note)
1 cup freshly squeezed lime juice
2 1/2 cups light rum
1 liter club soda, chilled
In a small saucepan, combine the sugar, water and half the mint. Simmer over medium high heat just until the sugar is dissolved. Strain and chill.
In a large pitcher, combine most of the pineapple, the rest of the mint and a splash of the lime juice. (Reserve 6 to 8 pieces of pineapple for garnish.) Muddle to release the aromas of the mint and smash the pineapple. Add the simple syrup, the rest of the lime juice, the rum and club soda and stir.
Pour into 6 to 8 ice-filled glasses and garnish each with a piece of grilled pineapple.
•Grilled Pineapple: Grill the pineapple for 3 minutes per side over medium high to high heat, just until browned and caramelized •It's a little time consuming to squeeze a cup of fresh lime juice but it's so worth it. Bottled lime juice has a chemical aftertaste that will take away from the fresh and bright flavors of your drink.