Pork Tenderloin and Cherry Relish Crostini
1 duBreton Natural Pork Tenderloin (about 1¼ pounds)
1½ tsp lemon zest
1 Tbsp lemon juice
1½ tsp fennel seeds
1 tsp salt
2½ tsp coarsely ground pepper
4½ Tbsp finely chopped garlic, divided
4½ Tbsp Vera Jane’s Extra-Virgin Olive Oil, divided
4 large shallots, chopped
1 cup tart dried cherries
2 cups Merlot
1/2 cup sugar
1/4 tsp ground clove
Pinch of ground nutmeg
20-30 slices of crostini
1/2 cup DLM Classic Dijon Mustard
Fennel fronds (optional)
Combine zest, juice, fennel seeds, salt, pepper, 1½ Tbsp chopped garlic, and 1½ Tbsp olive oil in a small bowl. Place tenderloin in a roasting pan and coat evenly with spice mixture. Allow tenderloin to rest for 5 minutes or refrigerate overnight.
Preheat oven to 425°F and roast pork until it is browned on outside and has an internal temperate of 150°F.
Meanwhile, add 3 Tbsp olive oil to saucepan over medium/low heat. Add shallots and 3 Tbsp chopped garlic and sauté until soft. Add cherries, wine, sugar, clove, and nutmeg to saucepan and bring to a boil. Reduce heat and cook until liquid is reduced to a glaze. Transfer cherry mixture to a food processor or blender and process to desired texture. Set aside and cool.
Remove tenderloin from oven and allow it to rest and cool. Spread a light layer of mustard on crostini slices.
When the tenderloin has cooled, slice it on the diagonal into 1/8-inch slices. Roll slices into a cone shape and place a dollop of relish in the center. Place on top of crostini and garnish with fennel fronds if desired.