Salmon with Lentils

These open-faced sandwiches look very elegant on an hors d'oeuvre tray. You can also use chicken breast or roast beef instead of the pork.
Directions for: Peppered Pork Crostini

Ingredients

1 12 oz pork, tenderloin

2 tsp coarsely cracked peppercorns

1 tsp salt

30 slices baguette, (French stick)

1 Tbsp olive oil

1 oz parmesan cheese

cup light mayonnaise

1 tsp finely grated lemon, rind

2 tsp lemon, juice

Directions

1. Trim any fat from pork. Tuck end under to make uniform thickness; tie with kitchen string.

2. Sprinkle with peppercorns and salt.

3. Roast on rack in roasting pan in 375F (190C) oven for about 35 minutes or until meat thermometer inserted at 20-degree angle registers 160F (70C) and just a hint of pink remains inside.

4. Transfer to cutting board and tent with foil; let stand for 10 minutes. (Make-ahead: Cool wrap in plastic wrap and refrigerate for up to 24 hours.)

5. Untie and slice very thinly across the grain.

6. Place baguette slices on baking sheet and brush with oil; broil for 2 minutes or until golden. (Make-ahead: Store in airtight container for up to 24 hours.)

7. With vegetable peeler, peel off thin strips of Parmesan to make 30 curls; set aside.

8. In small bowl, combine mayonnaise, lemon rind and lemon juice; spread over baguette slices.

9. Top each with pork slice and cheese curl.

See more: Roast, French, Pork, Hot and Spicy, Rice/Grain, Fall, Dinner, Side