Make this Pork Tenderloin Crostini for your next get together. Crisp baguette bread topped with melted cheese, caramelized onions and tender shavings of pork.

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We have officially reached the last recipe of 2022! What? I will have a roundup coming out tomorrow, but this officially marks the end of recipes for this year. It’s been a great year and I truly appreciate all of you being here, thank you! We’ve shared 108 new recipes this year at Julia’s Cuisine on the Blog. As well as an additional 40 new recipes in the Weekly Newsletter. It’s been busy and I’m ready for a little Christmas break. With that being said, I’m looking forward to everything that 2023 has to bring! Thank you for being part of this journey and a Merry Christmas and Happy Holidays to you all!

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Tell Us About The Pork Tenderloin Crostini

• Difficulty level – I would say this requires some cooking skill as cooking pork can be tricky. However, there are easy step-by-step-instructions below with recipe tips so everyone can follow along and make it!
• Taste – Absolutely delicious! This has all the elements that you will love. Crisp bread, melted cheese, sweet caramelized onions and tender pork. Makes a perfect bite.
• Serving – This recipe makes 18 slices of crostini with pork leftover. It’s great for serving at parties.

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Ingredients

• Pork tenderloin – I used a one pound pork tenderloin for this recipe.
• Baguette bread – Long thin crusty bread which works great for crostini.
• Onion – I used a large brown onion.
• Cheese – Medium cheddar cheese slices.
• Olive oil – For cooking the pork, onions and drizzling on the bread.
• Salt – Just regular table salt.
• Pepper – Cracked black pepper.
• Balsamic glaze – Balsamic glaze is simply balsamic vinegar that has been cooked down (reduced), making it thicker and sweeter. You can find it in most supermarkets with the oil and vinegar.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c.
2. Season and brown pork – Rub the pork with the garlic and season with salt and pepper. Heat about one tablespoon of the olive oil in a large skillet over high heat. Place the pork in the skillet and brown on all sides, just for about 2 minutes per side.
3. Roast pork – Remove the pork from the skillet and wrap the tenderloin in foil. Place in the oven and roast for about 25 – 30 minutes or until an internal temperature reaches 145 degrees f. Remove from oven.
4. Caramelize onions – While the pork is cooking, caramelize the onions. Add about 1 tablespoon of olive oil to a medium skillet set over high head. Add the sliced onions and give a really good stir to brown the onions for about 5 minutes. Reduce heat to medium low and allow the onions to continue to cook for a further 15 minutes or so until soft and caramelized. Remove from heat.
5. Crisp bread – Drizzle about another tablespoon of olive oil over a large baking tray and lay out the baguette slices. Drizzle remaining tablespoon of olive oil over the top of the baguette slices. Bake in the preheated oven for about 10 minute or until crisp.
6. Top Bread – Top crisp bread with cheese and caramelized onions. Place back in the oven for about 5 minutes until the cheese melts.
7. Assemble and serve – Thinly slice the pork. Top each piece of crostini with about 2 slices of pork. Repeat for all of the baguette bread pieces. Drizzle with balsamic glaze and serve.

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Recipe Tips

• Prepare ahead – This can all be prepped ahead of time to make it a pretty quick appetizer to put together at the last minute. Here’s how:
  • Make ahead pork – You can make and slice the pork the day before. Store it in an airtight container in the fridge until you are ready to use it.
  • Make ahead caramelized onions – Caramelized onions can be made up to five days in advance and kept in the fridge. Reheat them just before serving.
  • Slice and toast bread – You can slice and crisp the bread up to about eight hours before putting these together. Remember the bread goes back in the oven before serving.
• Multi task – Because this recipe has various steps, I recommend cooking the different elements at the same time. Caramelize the onions and crisp the bread while the pork is cooking in the oven. A big time saver.
• Cooking pork – Pork is an easy meat to overcook and it will be dry. I strongly suggest using a meat thermometer to check for doneness. Insert into the middle of the pork tenderloin and when it reaches 145 degrees f, it’s done.
• Allow pork to rest – To ensure juicy pork, let it rest about 10 minutes before slicing it up.

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Substitutions

• Pork tenderloin – If you don’t want to cook the pork tenderloin you could opt to buy shaved pork or beef for this crostini. A slightly different taste but it will still be delicious.
• Baguette bread – You can use any kind of crispy bread for this crostini. Baguette bread works great because the slices are small.
• Cheddar cheese – You can use any kind of sliced cheese for this recipe. Mozzarella, Edam, Swiss or Pepper jack will all work.
• Balsamic glaze – If you don’t have balsamic glaze you could even drizzle this with a little honey for a sweet touch.

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Serving

This is best served hot out of the oven. However, it’s still great at room temperature and the bread stays crisp for quite a long time. You can serve the pan juices from the pork on the side if you wish – they are really tasty!

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You soon!