“Hunk of Burning Love” Pork Tenderloin Canapés
 
Yield: 12
Ingredients
  • 1 (1-pound) pork tenderloin
  • 2¼ teaspoons olive oil, divided
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 12 prepared multigrain crostini
  • 3 cups fresh mixed greens
  • 1 recipe Memphis Barbecue Sauce (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with foil. Place pork tenderloin on prepared pan, and drizzle with teaspoon olive oil, garlic salt, and pepper. Bake for 20 minutes. (Pork will be rare.) Let pork rest for 15 minutes.
  3. Using a sharp knife, cut pork into ½-inch slices.
  4. In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat, and sear pork slices, approximately 1 minute per side.
  5. Place crostini on a rimmed baking sheet, and bake until crisp, 5 to 10 minutes. Let cool completely.
  6. In a medium nonstick skillet, heat remaining ¼ teaspoon olive oil over medium-high heat. Add greens, stirring to coat with oil. Cook greens until wilted, approximately 1 minute.
  7. Divide greens among crostini, and top each with a seared pork tenderloin slice. Spread warm Memphis Barbecue Sauce over pork slices.
  8. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hunk-of-burning-love-pork-tenderloin-canapes-recipe/