Pork Tenderloin Crostini
 
Makes 24
Ingredients
  • 24 slices baguette
  • 2 tablespoons olive oil, divided
  • 1 (approximately 12-ounce) pork tenderloin, trimmed
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Basting Sauce (recipe follows)
  • 1 cup peach preserves
  • Arugula
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Arrange baguette slices on prepared baking sheet. Brush with 1 tablespoon olive oil.
  3. Bake baguette slices until golden brown and toasted, 10 to 15 minutes. Leave oven on.
  4. Preheat a large skillet over medium-high heat. Coat pork with remaining 1 tablespoon olive oil and season evenly with salt and pepper. Add pork to skillet; cook, turning occasionally, until browned on all sides, approximately 10 minutes. Brush with Basting Sauce and transfer skillet to oven.
  5. Bake pork until an instant-read thermometer inserted into the center registers 155°. Using a clean pastry brush, coast pork with more Basting Sauce and let rest for 15 minutes. Slice pork into 24 thin slices.
  6. Top crostini with peach preserves, arugula, and pork. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pork-tenderloin-crostini/