Best Dill Cured Pork Crostini With Sweet Mustard Sauce Recipes

Grilled Pork Tenderloin with Mustard-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup white balsamic vinegar
2 tablespoons plus 1/2 cup chopped fresh dill
2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
1/4 cup Dijon mustard
1 tablespoon honey
1 1-pound pork tenderloin

Steps:

Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

Dill-Cured Pork Crostini with Sweet Mustard Sauce image

Provided by Rozanne Gold

Yield Makes about 50

Number Of Ingredients 9

1/4 cup coarse kosher salt
3 tablespoons plus 1/2 cup sugar
1 teaspoon coarsely ground black pepper
2 18-ounce pork tenderloins
2 large garlic cloves, minced
3/4 cup plus 2 tablespoons chopped fresh dill
1/4 cup distilled white vinegar
1/2 cup Dijon mustard
1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50)

Steps:

Mix salt, 3 tablespoons sugar, and pepper in small bowl to blend. Place each pork tenderloin atop sheet of plastic wrap. Rub garlic all over pork tenderloins. Pat all of salt mixture over pork, coating generously. Sprinkle with 3/4 cup dill, patting to adhere. Wrap pork with plastic. Place in baking dish. Chill 6 hours.
Preheat oven to 400°F. Scrape off some of dill coating from tenderloins. Pat pork dry with paper towels. Place pork on heavy large baking sheet. Roast until meat thermometer registers 150°F when inserted into center of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours.
Stir remaining 1/2 cup sugar and vinegar in small bowl until sugar dissolves. Whisk in mustard. Stir in remaining 2 tablespoons dill. Season sauce to taste with salt and pepper. Cover and refrigerate until cold. (Pork and sauce can be made 1 day ahead. Keep refrigerated.)
Cut pork crosswise into very thin slices. Arrange pork atop baguette slices. Spoon some dill sauce atop each. Arrange on platter and serve.