Pork & Mole Crostini
Serves: 12
 
Ingredients
  • 1 (1.25-pound) pork tenderloin
  • 1⁄4 teaspoon garlic salt
  • 1⁄4 teaspoon ground paprika
  • 1⁄8 teaspoon ground black pepper
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 12 (1⁄2-inch-thick) slices baguette bread
  • 2 tablespoons mole concentrate*
  • 1⁄2 cup chicken broth, plus extra for thinning
  • 1⁄2 cup small-diced avocado
  • 2 teaspoons fresh lime juice
  • 1⁄2 cup cooked fresh corn kernels
  • 1⁄2 cup cojita cheese crumbles
Instructions
  1. Preheat oven to 350°. Line a rim- med baking sheet with foil. Line another rimmed baking sheet with parchment paper.
  2. Place pork on foil-lined baking sheet. Season pork evenly with garlic salt, paprika, and pepper. Drizzle with 2 teaspoons olive oil and rub oil and seasonings into meat.
  3. Roast in oven until desired degree of doneness is achieved (145° on an instant-read meat thermometer for medium-rare), 25 to 30 minutes. Wrap foil around pork to cover and let pork rest for at least 10 minutes.** Using a sharp knife, cut pork into 1⁄2-inch slices.
  4. Place baguette slices on parchment-lined baking sheet. Using a pastry brush, brush baguette slices with remaining 1 tablespoon olive oil.
  5. Bake until lightly golden and crisp, approximately 10 minutes. Let crostini cool completely. (For best freshness, store in an airtight container and use the same day.)
  6. In a small saucepan, heat together mole concentrate and chicken broth over medium heat, stirring constantly until concentrate dissolves into chicken broth. Simmer sauce over low heat for 3 to 4 minutes, stirring frequently. Add enough chicken broth to achieve desired spreadable consistency.
  7. Just before serving, in a small bowl, toss avocado with lime juice.
  8. Spread a thin layer of mole sauce onto crostini. Trimming pork to fit, if needed, top each with a pork slice. Spoon a small amount of mole sauce on top of pork. Top with avocado, corn, and cheese. Serve immediately.
Notes
*We used Doña María Mole Mexican Sauce.
**At this point, pork can be wrapped well and stored in the refrigerator for up to a day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pork-mole-crostini/