Serves: 20, as Hors d’ Oeuvres
Slice baguette into 40 slices, lie on a baking sheet lined with foil and drizzle with olive oil. Toast at 350 degrees for 10-12 minutes until toasted and lightly golden brown.
To make the brine, combine all ingredients except for pork tenderloin in a medium size pot and bring to a boil. Steep for 20 minutes and then cool completely.
Once brine is cold, add pork tenderloins and brine for 24 hours. Remove pork from brine after 24 hours and place in refrigerator. Using a paper towel, dry pork tenderloin. In a medium size pan lightly coated with grape seed, canola or olive oil, sear pork on all sides until golden brown. (Approximately 7-10 minutes). Finish in 350-degree oven for 12 minutes until fully cooked.
Rest pork for 15 minutes and then slice to fit on top of crostini.
Apple Mustard Compote:
Bring water and sugar to a boil until large bubbles start to form and sugar starts to caramelize. (Approximately 15 minutes). Be careful at this stage, sugar is VERY HOT and can burn when making caramel. Once the water and sugar have formed large bubbles and have started to caramelize, remove the pot from the heat and slowly add white wine using a wooden spoon. It is important to add slowly so that the caramel does not seize. Stir until the wine and caramel are completely incorporated.
Turn heat to low, add apples, raisins, bay leaves and ginger- cook until fruit is tender about 15 min. Remove from heat and cool completely. Add Dijon and apple cider vinegar. Season with salt to taste.
Place Pork on top of crostini and garnish with apple compote
Recipe courtesy of: Chef Natalie Niksa, La Saison
Take a look at the recommended pairing below.