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Peppered Pork Crostini

appetizers, pork

1 pork tenderloin (12 oz)
2 teaspoons coarsely cracked peppercorns
1 teaspoon salt
30 slices baguette (French stick)
1 tablespoon olive oil
1 ounce Parmesan cheese
1/4 cup light mayonnaise
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice

Trim any fat from pork. Tuck end under to make uniform thickness; tie with kitchen string. Sprinkle with peppercorns and salt. Roast on rack in roasting pan in 375°F oven for about 35 minutes or until meat thermometer inserted at 20-degree angle registers 160°F and just a hint of pink remains inside. Transfer to cutting board and tent with foil; let stand for 10 minutes. (Make-ahead: Cool, wrap in plastic wrap and refrigerate for up to 24 hours.) Untie and slice very thinly across the grain. Place baguette slices on baking sheet and brush with oil; broil for 2 minutes or until golden. (Make-ahead: Store in airtight container for up to 24 hours.) With vegetable peeler, peel off thin strips of Parmesan to make 30 curls; set aside. In small bowl, combine mayonnaise, lemon rind and lemon juice; spread over baguette slices. Top each with pork slice and cheese curl.

Contributor: Canadian Living, December, 2000

Yield: 30 pieces

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