and Whole Grain Mustard on Crostini
Yield: 24-30 servings
Prep Time: 1 hour
Cook Time: 1 hour
Wine Suggestion: Columbia Valley Nellie's Garden Dry Rose
2 tsp fennel seeds
2 tsp salt
1 tsp pepper
1 pork tenderloin
Cherry Relish, recipe follows
½ cup whole grain mustard
Preheat oven to 400°F.
Place fennel seeds, salt, and pepper in a spice grinder and pulse until finely ground. Place pork tenderloin on baking tray; coat with the fennel mixture and allow to rest for at least 30 minutes.
Transfer pork to oven; roast until the internal temperature reaches 160°F. Remove from oven and allow to cool to room temperature.
When pork has cooled, slice it on the diagonal into 1/8-inch slices. Roll the pork slices into a cone shape, and place a dallop of the cherry relish in the center. Spread some mustard on a crostini, and top with a pork cone to serve.
4 large shallots
6 cloves garlic
3 Tbsp olive oil
1 cup dried cherries
2 cups Chateau Ste. Michelle Merlot
½ cup sugar
¼ tsp clove
Preheat oven to 350°. In small oven-safe pan or crock, toss shallots and garlic with olive oil; cover with aluminum foil. Roast in oven until very soft, about 40 minutes.
Meanwhile, in a saucepan over medium-high heat, combine cherries, Merlot, sugar, clove and nutmeg; bring to a boil. Reduce heat to simmer; cook until liquid is reduced to a glaze.
Transfer cherry mixture to a blender with roasted shallots and garlic; puree until smooth. Transfer relish to small bowl and set aside to cool.