Dill-Cured Pork Crostini with Sweet Mustard Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 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.
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Ingredients for Dill-Cured Pork Crostini with Sweet Mustard Sauce
40g coarse kosher salt
3 tablespoons plus 100g sugar
1 teaspoon coarsely ground black pepper
60g pork tenderloins
2 large garlic cloves, minced
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.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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