Kumquat Chutney adds delightful flavor to this Pork Crostini.
Pork Crostini with Kumquat Chutney
2016-01-21 03:32:02
Serves 10
Ingredients
- 1 tablespoon vegetable oil
- 1 (1-pound) pork tenderloin
- 4 teaspoons salt, divided
- ½ teaspoon ground black pepper
- 2½ cups chopped carrot
- 2 tablespoons butter
- 1 baguette, cut into ¼-inch slices and toasted
- Kumquat Chutney, recipe follows
Instructions
- Preheat oven to 400°. In a large, ovenproof skillet, heat oil over medium high heat. Season pork tenderloin with 1 teaspoon salt and pepper, and add to skillet. Cook until browned on all sides, about 8 minutes.
- Transfer pan to oven, and roast pork until a meat thermometer inserted in the thickest part reads 145°, 15 to 20 minutes. Let stand 10 minutes, then thinly slice.
- Meanwhile, place carrot in a small saucepan with remaining 3 teaspoons salt. Add water to cover, then bring to a boil over high heat. Reduce heat, and simmer until carrots are tender, about 15 minutes. Drain well. Transfer carrots to the work bowl of a food processor. Add butter, and process until smooth.
- Spread baguette slices with carrot purée, then top with pork slices and Kumquat Chutney.
Louisiana Cookin https://www.louisianacookin.com/
Kumquat Chutney
2016-01-21 03:34:00
Ingredients
- 1 cup kumquats, halved and seeded
- ⅔ cup sugar
- ½ cup white wine vinegar
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped jalapeño
- 1 teaspoon minced fresh ginger
- ¼ cup finely chopped fresh basil
- 2 tablespoons finely chopped parsley
- 2 tablespoons fresh lime juice
- Salt
Instructions
- In a small saucepan, combine kumquats, sugar, vinegar, onion, jalapeño, and ginger. Bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and cook until kumquats are translucent and tender, about 40 minutes.
- Remove from heat, stir in basil, parsley, lime juice, and salt to taste. Serve warm or at room temperature.
Louisiana Cookin https://www.louisianacookin.com/
