Roasted Shoulder Tender Crostini with Wasabi Sour Cream

This Fareway favorite is not for the faint of heart. Tender pork shoulder, topped with the wasabi sour cream. So many flavors, your taste buds won't know what hit them! 


  • 2 pound beef shoulder tender
  • 1 tsp black pepper
  • 6 Tbsp melted butter
  • 1 Tbsp fresh parsley
  • 1/2 tsp garlic salt
  • 1 baguette
  • 8 oz sour cream
  • 1 Tbsp wasabi paste
Roasted Shoulder Tender Crostini with Wasabi Sour Cream
Total Time: 35 minutes


Servings: 24 appetizers

Nutrition information per serving: 77 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 25 mg cholesterol; 64 mg sodium; 2.2 g carbohydrate; 0.1 g fiber; 4 g protein; 0.8 mg niacin; 0.1 mg vitamin B6; 0.7 mcg vitamin B12; 0.4 mg iron; 5.5 mcg selenium; 0.8 mg zinc


  1. Heat oven to 425°F.

  2. Press pepper evenly onto beef roasts.

  3. Place roasts on a rack in a shallow roasting pan. Do not add water or cover.

  4. Roast in 425°F oven 20 to 25 minutes for medium-rare to medium doneness.

  5. Remove roasts when instant-read thermometer inserted into the thickest part of roast registers 145°F for medium-rare or 160°F for medium doneness.

  6. Let stand 5 minutes before carving.

  7. Meanwhile, combine butter, parsley, and garlic salt in medium bowl.

  8. Place baguette (cut into 24 slices) on two 15 x 10 x 1-inch jelly roll pans. Brush tops with butter mixture.

  9. While roasts are standing, toast baguette slices in 425°F oven for 8 minutes or until golden brown.

  10. Combine dairy sour cream and wasabi paste in a medium bowl until well blended. Cover and refrigerate until ready to use.

  11. Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Sour Cream.