Slices of pork tenderloin and a lovely fresh salad consisting of avocado, cotija cheese, and corn kernels sit atop a satisfyingly crunchy toasted baguette slice. Pictured with our Apple, Hazelnut & Cacao Nib Triple-Stack Tea Sandwiches.
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
- Preheat oven to 350°. Line a rim- med baking sheet with foil. Line another rimmed baking sheet with parchment paper.
- 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.
- 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.
- Place baguette slices on parchment-lined baking sheet. Using a pastry brush, brush baguette slices with remaining 1 tablespoon olive oil.
- 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.)
- 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.
- Just before serving, in a small bowl, toss avocado with lime juice.
- 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.
**At this point, pork can be wrapped well and stored in the refrigerator for up to a day.
