Pork Sirloin Crostini with Cranberry Orange Compote
Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours, 10 minutes | Servings: 12 (2 crostini per serving)
Ingredients:
- 3-4 lbs. Tyson Pork Sirloin Roast, cut into 1" cubes*
- ¼ cup Carlini Pure Olive Oil, divided
- 1 tablespoon plus 1 teaspoon rosemary, minced and divided
- 1 tablespoon plus 1 teaspoon thyme, minced, and divided
- 1 tablespoon Stonemill Crushed Red Pepper
- 2 tablespoons ground Stonemill Sea Salt Grinder
- 3 tablespoons ground Stonemill Peppercorn Grinder
- 1 ½ cups water, divided
- 12 ounces fresh cranberries
- 3/4 cup Baker's Corner Granulated Sugar
- 1 orange, zested and juiced
- 2 Specially Selected French Baguettes
- 4 ounces Emporium Selection Original Goat Cheese Crumbles
*These are seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a medium saucepan, heat 2 tbsp. oil over high heat. Sear pork on all sides.
- Once seared, transfer to slow cooker. Add 1 tbsp. of each herb, red pepper, salt, pepper and ½ cup water.
- Set to low for 4 hours. Occasionally stir and do not allow to completely dry.
- Meanwhile, in a small saucepan combine cranberries, sugar, orange juice, and the remaining 1 cup of water.
- Over medium-low heat, hold at a light simmer until cranberries are fork tender, about 12 minutes. Transfer to blender, blend on low until smooth, Reserve in refrigerator.
- Once pork is fully cooked and tender, shred completely with 2 forks. Reserve on "keep warm" setting.
- Preheat oven to 425°. Slice baguette on bias to desired thickness. Evenly space on baking sheet.
- Drizzle remaining 2 tbsp. olive oil over baguette slices, place in oven for 5-6 minutes or until crisp.
- To build, spread 1 tbsp. of pork, followed by a dollop of compote, crumbled goat cheese, and a sprinkle of orange zest. Garnish with remaining herbs.
Recipe Courtesy of Chef Trevor, ALDI Test Kitchen