Perfect Bite: Pulled Pork Crostini w/ Cherry Sauce

As it is the holidays, I thought some small party nibble recipes were in order. Bite size food is an essential party of any cocktail party, as we all know empty tummies and loads of alcohol lead to an early end to an evening.. and no one wants that. Ideas for crostini toppers are endless (think caramelized onion and gorgonzola, tomato with mozzarella and balsamic reduction, etc) but my fav this season is pulled pork with cherry sauce. It is sweet, savory, meaty, and delicate all at the same time. Perfection.

Pulled Pork Crostini with Cherry Sauce
makes about 25-30 crostini

Ingredients:

• 1 medium size pork tenderloin
  
• salt & pepper
• olive oil
• 2 handfuls dried cherries (really cheap at Costco)
• 1 cup red wine (any cheap stuff will do)
• 2 Tbsp sugar
• 2 sprigs fresh rosemary (one extra maybe for garnish)
• 2 shallots, minced
• 2 Tbsp butter
• 2 french baguettes, cut thinly

* Note: You can, of course, use any cut of pork you like and cook accordingly. I know many would disapprove of shredding tenderloin (understandable) but I managed to get a really good deal. Feel free to use any cut around.. just make sure it is cooked to juicy perfection.

Directions:

for the pork:

• Preheat oven to 425F/220C
  
• Pour a glug of olive oil in a frying pan over high heat. Sear pork tenderloin on all sides.. make sure it has a nice brown color on all sides.
  
• move the frying pan to the oven and cook pork tenderloin for about 20 min (or if you have a meat thermometer, get it to 155F/68C).
  
• remove from oven and let it rest
  
• while the pork is in the oven, make the sauce.
• When the sauce is complete, shred pork and season well.
  

For the sauce:

• Add chopped shallots, butter, and rosemary to a small saucepan on medium heat. Sweat shallots until glossy.
• Add cherries.. cook two minutes.
• Add wine and sugar and cook for about 3 min.
  
• Add salt, pepper, and maybe a tad more sugar according to taste.
  
• Remove from heat and let it cool.
• When cool, remove rosemary sprigs and pulverize in a food processor or blender until smooth.
  
• You can return to heat if desired or serve it cold.
  

For the crostini:

• Take your thin slices of baguette and brush with thin coat of olive oil on both sides
• season
• pop into a hot oven until crispy (about 5-7 min).
• This can be done the day before!! Plan ahead people.

Assembly:

• This part is easy.. a small heap of pork on every crostini, top with sauce (however much you want), and decorate with some fresh rosemary if you have.

Quick Artichoke Dip

I was in such a hurry last week and didn’t have time to make something fancy for an appetizer pre-game with the girls.. my solution?? artichoke dip. This recipe is an adaptation of a dip they serve at Speakeasy (this amazing tapas place in Athens, GA). I always ordered it back in the day and have managed to whip up something similar..

P.S.- if you don’t finish it you can save it for 3am (when anything tastes good).

QUICK ARTICHOKE DIP

INGREDIENTS:

• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 cup shredded mozzarella
• 1/2 cup shredded parmesan plus extra for top
• 1 Tbsp Dijon mustard
• 1 tsp cayenne pepper
• squeeze of lemon (optional)
• salt & peppa to taste
• 2 cups artichoke hearts, diced
• 1 cup red onion
• handful of breadcrumbs

DIRECTIONS:

• Pre-heat oven to 350 F/ 180 C
• Mix first 8 ingredients well.
• Mix in artichokes and onion.
• Put in an oven-proof dish
• Top with breadcrumbs and remaining parm.
• Bake until brown on top..

Note: The pic isn't great but it is VERY tasty..