This simple crostini canapé features pork tenderloin and peach preserves, two foods Phyllis enjoyed. Although the pork tenderloin could be grilled, we started ours in a skillet and finished it in the oven. Pictured with Janice’s Chicken Salad Sandwiches.
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
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Arrange baguette slices on prepared baking sheet. Brush with 1 tablespoon olive oil.
- Bake baguette slices until golden brown and toasted, 10 to 15 minutes. Leave oven on.
- 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.
- 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.
- Top crostini with peach preserves, arugula, and pork. Serve immediately.
Basting Sauce
Makes approximately ½ cup
Ingredients
- ½ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons unsalted butter
- 1 teaspoon onion flakes
- 1 teaspoon dry mustard
- 1 teaspoon firmly packed light brown sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- In a small saucepan, stir together vinegar, Worcestershire sauce, soy sauce, butter, onion flakes, dry mustard, brown sugar, salt, and pepper. Bring to a boil over medium heat. Reduce to a simmer and cook for 2 minutes. Remove from heat and let cool completely before using.
