Spiced Pork Tenderloin Crostini Recipes

CROSTINI WITH PORK TENDERLOIN AND HERBED CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet with a metal handle over medium-high heat. Add tenderloin and sear each side. After all sides have been seared, place skillet in oven and roast for 15 to 20 minutes per pound (per tenderloin) or until an instant-read thermometer registers 155 to 160 degrees F. Remove from oven and let rest for 10 minutes.
• Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
• Spread toasted baguette slices with 1 heaping teaspoon of the herb cheese spread. Slice pork tenderloin into 1/4-inch thick slices and place on top of bread slices. Top each slice of pork with a small dollop of the herb cheese spread and top with a cherry tomato half.

SPICE-CRUSTED PORK TENDERLOIN WITH ROASTED CITRUS

Steps:

• Preheat the oven to 375 degrees F. Combine the coriander, cumin, peppercorns and garlic in a mortar and pestle (or use a heavy skillet, placing spices on cutting board); coarsely crush the spices, and season with salt. Rub the pork tenderloin with the spice mixture.
• Heat the oil in a large oven-proof skillet over medium heat until very hot; add the tenderloin. Cook the pork, turning occasionally, until browned on all sides, about 6 minutes total. Add the limes or lemon, cut-side down, to the skillet. Transfer the skillet to the oven.
• Roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let stand 5 minutes; slice, squeeze the citrus juice over the pork, and serve with pan juices and a favorite side dish.

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 155ºF.
• Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF.
• 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.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.