Pork Loin crostini w/White Cheddar spread & Bourbon-apple Jelly

By BobD

Ingredients

• Coriander 1 1/2 tsp
• Fennel seed 1/2 tsp
• Black peppercorns 1 1/2 TBS
• Whole cloves 1/2 tsp
• Whole star anise 3 each
• Cinnamon sticks, 4-inch 2 each
• Salt 3/4 C, plus 1/2 tsp
• Sugar 2 C
• Fresh sage sprigs 4 each
• Fresh rosemary sprigs 4 each
• Fresh thyme sprigs 4 each
• Pork tenderloin 3 LB
• White Cheddar, sharp, shredded, softened 2 C
• Cream cheese 1 C
• White pepper 1/2 tsp
• Garlic clove 1 each
• Mustard 1 TBS
• Milk 1/2 C to 1 C
• Tart apples, stemmed, small dice 1 1/2 Lb
• Water 1 1/2 C
• Lemon juice 1 TBS
• Bourbon, boiled 1/2 C
• Sugar 2 C
• Whole wheat baguettes as needed

Details

Adapted from plateonline.com

Preparation

Step 1

1. Toast spices whole in a skillet over high heat until aromatic, then blend together in a grinder. Combine with 3/4 cup salt, 1/4 cup sugar and herbs and rub tenderloin well with seasoning. Wrap and refrigerate for 1 to 2 days.

2. Sear tenderloin in a pan until it is completely browned. Move it to an oiled pan and place in a 400-degree F oven. Roast pork until internal temperature reaches 160 degrees F. Remove from oven and reserve to rest.

3. Place Cheddar and cream cheese in food processor and blend until light and smooth. Add remaining salt, white pepper, garlic and mustard, and blend.

4. Gradually add milk, 1/4 C at a time, mixing well after each addition. Add enough milk for spread to become light and fluffy.

5. Place apples in a saucepan and add water; cover and bring to a boil over high heat. Once boiling, reduce heat and simmer until apples are soft, about 25 to 30 minutes. Strain juice through several sheets of cheesecloth. Put juice in a stock pot and add lemon juice, bourbon and sugar. Stir constantly until mixture sheets from a spoon. Remove from heat and skim foam. Refrigerate until set.

6. Slice 1 whole wheat baguette and toast slices. Cover slices with white Cheddar spread. Add 2 to 3 thin slices of pork loin. Top with bourbon-apple jelly.