Pork Sirloin Crostini with Cranberry Orange Compote

Prep Time:  10 minutes   |    Cook Time:  4 hours   |    Total Time:  4 hours, 10 minutes   |    Servings:  12 (2 crostini per serving)

Ingredients:

• 3-4 lbs. Tyson Pork Sirloin Roast, cut into 1" cubes*
• ¼ cup  Carlini  Pure Olive Oil, divided
• 1 tablespoon plus 1 teaspoon rosemary, minced and divided
• 1 tablespoon plus 1 teaspoon thyme, minced, and divided
• 1 tablespoon  Stonemill  Crushed Red Pepper
• 2 tablespoons ground  Stonemill  Sea Salt Grinder
• 3 tablespoons ground  Stonemill  Peppercorn Grinder
• 1 ½ cups water, divided
• 12 ounces fresh cranberries
• 3/4 cup  Baker's Corner  Granulated Sugar
• 1 orange, zested and juiced
• 2 Specially Selected French Baguettes
• 4 ounces  Emporium Selection  Original Goat Cheese Crumbles

*These are seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a medium saucepan, heat 2 tbsp. oil over high heat. Sear pork on all sides.
2. Once seared, transfer to slow cooker. Add 1 tbsp. of each herb, red pepper, salt, pepper and ½ cup water.
3. Set to low for 4 hours. Occasionally stir and do not allow to completely dry.
4. Meanwhile, in a small saucepan combine cranberries, sugar, orange juice, and the remaining 1 cup of water.
5. 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.
6. Once pork is fully cooked and tender, shred completely with 2 forks. Reserve on "keep warm" setting.
7. Preheat oven to 425°. Slice baguette on bias to desired thickness. Evenly space on baking sheet.
8. Drizzle remaining 2 tbsp. olive oil over baguette slices, place in oven for 5-6 minutes or until crisp.
9. 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