4 hours, 10 minutes
12 (2 crostini per serving)
Pork Sirloin Crostini with Cranberry Orange Compote
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