Pulled Pork Crostini With Aioli Sauce

“You don’t always need a plan, sometimes you just need to let go and see what happens’

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20160426_001653505_iOSToday I am writing from my back porch because the weather is so darn nice.  The rabbits are playing as they do like clockwork each morning. The chaparral is making his rounds catching breakfast and stopping briefly at our patio door to curiously gaze at his reflection.  Yep, all feathers in place.  We do appreciate all his hard work in taking care undesirable spiders and scorpions.  Bluck!  I checked my little garden this morning to find three tomatoes and about eight squash.  Not quite yet a meal does it make but it is exciting.  20160510_230407000_iOSYesterday morning I started a pork loin in my crock pot since we would be gone most of the day.  When we arrived home and opened the back door it smelled soooo good, partly because I hadn’t eaten lunch. 20160511_031754330_iOS I had picked up some French bread while we were out and decided to make crostinis with a lemony garlic aioli sauce.  As I worked on the aesthetics of my plate, my husband took a crack at artistically plating his and said to make sure I included it on my blog. He added extras as usual, this time roasted garlic, sriracha sauce and parmesan cheese.  It was an awesome dinner.  🙂

 WHAT YOU NEED:

  • Pork tenderloin – approximately 4 lbs.
  • 1 medium onion, sliced
  • 8 cloves roasted garlic
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Barbeque sauce (I used Claude’s Western Style)
  • French bread, sliced

20160510_220431208_iOSAiloi Sauce

  • 2 Tablespoons Hellmann’s mayonnaise
  • 1 teaspoon lemon juice
  • 4 cloves roasted garlic, crushed into a paste

Mix well and chill for at least 30 minutes

HOW TO:

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  • Set crock pot to low setting
  • Mix all spices together and rub onto pork loin
  • Place in crock pot and add sliced onions and Worcestershire sauce
  • Cover with water and cook for 4-5 hours.  I like to leave mine longer so that it just falls apart
  • Remove the loin and shred the meat
  • Add the barbeque sauce and blend well
  • Cut bread into slices, brush with mayonnaise and toast in oven
  • Spoon pork mixture onto bread slices
  • Top with aioli sauce ( I added a roasted red pepper and a few lettuce leaves from the garden to make it pretty)

Enjoy. Have a fabulous day!

 

 

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