Pork Tenderloin Crostini
Make this Pork Tenderloin Crostini for your next get together. Crisp baguette bread topped with melted cheese, caramelized onions and tender shavings of pork.
Servings: 18 crostini
Calories: 130kcal
Ingredients
- 1 lb pork tenderloin
- 1 oz baguette cut into slices
- 1 large onion peeled and thinly sliced
- 4 oz cheddar cheese slices cut in smaller pieces to fit the bread
- 2 cloves garlic minced
- 4 tbsp olive oil divided
- 1 tsp Salt
- 1 tsp Pepper
- Balsamic glaze
Instructions
- Preheat oven to 350 degrees f/180 degrees c.
- 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.
- 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.
- 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.
- 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.
- Top crisp bread with cheese and caramelized onions. Place back in the oven for about 5 minutes until the cheese melts.
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Pork Tenderloin Crostini
Amount Per Serving (1 slice)
Calories 130
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 23mg8%
Sodium 258mg11%
Potassium 140mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 65IU1%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.