Pork Tenderloin Crostini with Apricot Preserves & Manchego Cheese
Serves: 24
 
Ingredients
  • 24 slices baguette
  • 2 1⁄2 tablespoons olive oil, divided
  • 2 tablespoons apricot preserves*
  • 1 tablespoon sherry vinegar
  • 1 (8-ounce) pork tenderloin, trimmed
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 teaspoon chopped fresh sage
  • 1⁄8 teaspoon ground black pepper
  • 2 ounces Manchego cheese, thinly shaved
  • 2 ounces arugula
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Arrange baguette slices on prepared baking sheet. Brush baguette slices with 1 tablespoon olive oil.
  3. Bake until golden brown and toasted, 10 to 15 minutes. Let cool.
  4. In a small bowl, stir together preserves and vinegar until well combined.
  5. Heat a large skillet over medium-high heat. Coat pork with remaining 1 1⁄2 tablespoons olive oil and season with salt, sage, and pepper. Add pork to skillet, and cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the center registers 150°. Let rest for 15 minutes. Slice pork very thinly.
  6. Spread a thin layer of preserves mixture onto each toasted baguette slice (crostino). Arrange layers of pork, cheese, and arugula on top of preserves mixture on each crostino. Serve immediately.
Notes
*We used Bonne Maman Apricot Preserves.
Make-Ahead Tips: Pork tenderloin can be seared a day in advance and refrigerated, which makes it even easier to slice. Baguette slices can be toasted a day in advance and stored in an airtight container. Assemble crostini just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pork-tenderloin-crostini-with-apricot-preserves-manchego-cheese/