Crostini With Pork Tenderloin And Herbed Cheese Recipes

SPICED PORK TENDERLOIN CROSTINI

Steps:

• Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155°F. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160°F.
• Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool.
• Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER

Steps:

• Preheat oven to 425 degrees F.
• Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
• Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.