Dill-Cured Pork Crostini with Sweet Mustard Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant dill-cured pork crostini is a sophisticated choice for any gathering, offering a refined twist on Nordic flavours. The pork tenderloin is cured in a classic aromatic blend of dill, garlic and black pepper before being roasted to succulent perfection. This high-protein appetiser strikes a beautiful balance between the savoury, herb-crusted meat and the sharp, sweet punch of the mustard dressing, making it a guaranteed crowd-pleaser for a dinner party or festive celebration.

Preparation is straightforward as both the pork and the sauce can be made a day in advance, allowing the flavours to develop and making it an excellent option for stress-free entertaining. Thinly sliced and served on crisp rounds of sourdough baguette, these bite-sized snacks are as visually stunning as they are delicious. For the best result, ensure the pork is thoroughly chilled before slicing to achieve those signature delicate rounds.

Ingredients for Dill-Cured Pork Crostini with Sweet Mustard Sauce

40g coarse kosher salt
3 tablespoons plus 100g sugar
1 cucchiaino di pepe nero macinato grossolanamente
60g pork tenderloins
2 grandi spicchi d'aglio, tritati
3/4 cup plus 2 tablespoons chopped fresh dill
1/4 cup distilled white vinegar
120ml Dijon mustard
1 sourdough baguette, cut into 1/4-inch-thick rounds (at least 50)

How to make Dill-Cured Pork Crostini with Sweet Mustard Sauce

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 204°C. 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 66°C when inserted into centre of pork, turning after 15 minutes, about 25 minutes total. Cool pork completely. Cover and chill until cold, at least 6 hours.

Stir remaining 120ml 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.