Roast Pork
1 C Liquid Gold Blood Orange Fused Olive Oil
1 shallot minced fine
1-2 lbs. of either pork loin or pork tenderloin
1 sprig fresh thyme
Salt and pepper
Mix all ingredients together except the pork. Put pork in zip lock bag, add marinade, extract as much air as possible and let it hang out in the fridge for 4-6 hours or preferably overnight. After marinated cook pork to desired doneness (for this application I prefer somewhere in the medium to medium well range)
Peach Compote
3-4 large ripe peaches, diced medium
1 shallot finely diced
1" piece fresh ginger peeled and diced
1/2 C Liquid Gold Honey Ginger White Balsamic
1/4 C sugar
Salt and pepper
Sauté shallot in medium sauce pan, add the rest of the ingredients and cook at a gentle bubble until almost all of the liquid has been cooked into the peach, it is ok if the peaches break up a little bit. Cool completely in fridge.
To assemble Canapé:
Slice pork very thin, if you have a meat slicer use this here, otherwise use your sharpest knife and a lot of patience. Curl the pork around itself so that there is some height in the canapé, add a little dollop of the compote to the top, garnish with some fresh picked thyme (but be sparing here, the story is the peach and ginger). As for the canapé base, you can use whatever suits your timing, Ritz crackers are just as good here as a handmade sourdough crostini. This makes a few dozen or more crostini depending on how thick the pork is sliced. (This combo would also be very good with some brie as a tartine!)
Recipe courtesy of Chef Geoff