Pork Crostini with Kumquat Chutney

Kumquat Chutney adds delightful flavor to this Pork Crostini.

Pork Crostini with Kumquat Chutney
Serves 10
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  1. 1 tablespoon vegetable oil
  2. 1 (1-pound) pork tenderloin
  3. 4 teaspoons salt, divided
  4. ½ teaspoon ground black pepper
  5. 2½ cups chopped carrot
  6. 2 tablespoons butter
  7. 1 baguette, cut into ¼-inch slices and toasted
  8. Kumquat Chutney, recipe follows
  1. 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.
  2. 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.
  3. 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.
  4. Spread baguette slices with carrot purée, then top with pork slices and Kumquat Chutney.
Louisiana Cookin https://www.louisianacookin.com/
Kumquat Chutney
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  1. 1 cup kumquats, halved and seeded
  2. ⅔ cup sugar
  3. ½ cup white wine vinegar
  4. ¼ cup finely chopped red onion
  5. 2 tablespoons finely chopped jalapeño
  6. 1 teaspoon minced fresh ginger
  7. ¼ cup finely chopped fresh basil
  8. 2 tablespoons finely chopped parsley
  9. 2 tablespoons fresh lime juice
  10. Salt
  1. 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.
  2. 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/


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