Makes 10 Crostinis
Pork
Ingredients
- 1 Each Berkshire pork tenderloin, silver skin removed
- 3 Tablespoons, Extra Virgin Olive Oil
- 2 Tablespoons, Orange juice, fresh squeezed
- 1 Tablespoon Rosemary, fresh, chopped
- 1 Tablespoon Italian parsley, fresh, chopped
- 1 Tablespoon Basil, fresh, chopped
- 1 Tablespoon Thyme, fresh, chopped
- 1 Tablespoon, Tellicherry black peppercorns, cracked, divided use
- 1 Each Garlic clove, minced
- 1 Each Shallot, small, minced
- 2 teaspoons, Smoked salt, divided use
Method
- Place oil, juice, herbs, ½ the cracked pepper, garlic, shallot and 1 teaspoon of the salt in a small bowl. Combine well and place in a zip lock bag.
- Add pork to the bag and coat with the marinade. Marinate overnight in the refrigerator turning once or twice during this time.
- Prepare a dual zone grill, half medium hot and half medium low.
- Remove the pork from the bag and wipe off excess marinade. Season with the remaining salt and pepper.
- Place pork on the hot side of the grill for 2 minutes on each side. Move to the cooler side of the grill for 3 minutes on each side or until internal temperature reads 140 degrees.
- Place the pork on a cutting board and let it rest for at least 5 minutes. Reserve for assembly.
Ricotta Crostini
Ingredients
- 1 Each Baguette
- ½ Cup Ricotta cheese, fresh
- Olive Oil Pan Spray
- Salt and pepper to taste
- 5 Ounces Ricotta, fresh, room temperature
Method
- Pre heat oven to 325 degrees.
- Cut the baguette into 10 thin, about 1/8” thick slices.
- Spray a sheet pan with the olive oil spray. Lay the crostinis flat on the pan. Lightly spray the bread again. Sprinkle a little salt and pepper on the bread.
- Place in the oven for about 8 minutes or until just beginning to brown. Remove to a cool surface.
- Reserve crostini and ricotta for assembly.
Strawberry Gastrique
Ingredients
- 1 Pint Strawberries, greens removed, cut in ½
- 1 Tablespoon Sugar
- 1 Tablespoon, Balsamic vinegar
- 2 Sprigs each Parsley, basil and thyme
- 1 teaspoons Garlic, minced
- 1 teaspoon Shallot, minced
- Pinch of smoked salt
Method
- Place the strawberries and sugar in a bowl, stir, cover tightly with plastic wrap. Place the bowl over a double boiler insuring the bowl does not touch the water. Leave for 1 hour.
- Pass the strawberry liquid through a fine mesh strainer into a saucepot.
- Bring the liquid to a boil; Add vinegar, herbs, garlic and shallot, reduce the heat to a simmer.
- Reduce the strawberry liquid to syrup. Look for the bubbles to get smaller. The gastrique should coat the back of a spoon.
- Strain the gastrique into a small bowl and allow to cool. Reserve for assembly.
Assembly
- Slice the pork into 10 pieces.
- Gently spread ½-ounce ricotta onto a crostini.
- Place the pork slice on top of the ricotta.
- Spoon a little gastrique on the pork and around the plate.
- Garnish with a few micro greens and a tiny pinch of smoked salt.
Enjoy!
