Chris' Recipes

Bon Appetite!

Pork Tenderloin Crustini’s

Written By: Chris - May• 06•13

Crustini’s or “Crustini’s” are a go to appetizer for me.  The word means “little toasts” and are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.  Mine certainly aren’t always Italian ingredients and the toppings may include a variety of different meats, cheese and/or vegetables.  They may be presented more simply with a brush of olive oil and herbs or sauce; or a combination of all of the above.  Crustini’s are typically made using French or Italian baguettes or loafs of bread sliced and are often served with wine.  I always base mine with what ingredients that I have on hand and at a recent gathering I created these!

The Raspberry Sauce is readily available at CUB or Target, or you could go through the effort of making your own from scratch if you wanted.  The kick from the dry rub goes well with the salty onion and cheese on the little pork medallions and the sweetness tops them perfectly!  This is something you could create with left over pork!

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(Image shown without the drizzle of the raspberry chipolte sauce)

Ingredients:

Pork Tenderloin
Baguette Crustini’s
Olive Oil
Raspberry Chipotle Sauce
1 Large Onion, caramelized
2 Garlic Cloves, pressed
Salt & Pepper
Mozzarella Cheese

Dry Rub:
1 Tablespoon Herbs De Provence seasoning
1 Tablespoons Sweet Paprika
1 Tablespoon Chili Powder
1 Tablespoons Cayenne Pepper

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Prepare the pork by trimming each tenderloin of any silver skin (this can be tough when cooked)  Pat pork dry with paper towels and then, using your hands, rub the tenderloins all over with oil and sprinkle with  the dry rub.  Bake according to package directions.  Most of us has eaten overcooked (and dry) pork tenderloin.  To avoid overcooking, keep your oven temperature high (425 degree oven). Then, only roast the pork for 10 to 15 minutes.  Roast your pork until an internal thermometer inserted into the thickest part registers at about 145.  Your pork will turn out juicy and slightly pink in the middle.  It may be slightly pink inside, but I assure you it is safe.

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Once cooked, tent with foil and allow to rest before slicing.  (The internal temperature of the meat usually increases).  Cut baguette into the desired thickness and drizzle with olive oil.  Bake or broil on one side. In the mean time, saute onions (salted & peppered) and garlic until caramelized.  Set aside to cool.

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Turn toasts and top crusted side with a pork medallion and top with the onion.  Sprinkle with shredded cheese and bake or broil until the bottom of crusts toast and the cheese melts and begins to brown.

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Serve with raspberry sauce on the side allowing folks to drizzle as much or as little as they like!

Enjoy!

Cheers!
~Chris

 

 

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