Pork Tenderloin Crostini

Photo: Iain Bagwell; Styling: Heather Chadduck

These delectable open-faced Pork Tenderloin Crostini offer a kick with each bite plus a striking presentation thanks to the Cranberry-Pepper Jelly on top.

Yield: Makes about 4 dozen
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 2 Hours, 50 Minutes


Ingredients

  • 24 frozen tea biscuits
  • 2 (3/4- to 1-lb.) pork tenderloins
  • 1 teaspoon salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons olive oil
  • 5 tablespoons butter, melted
  • Cranberry-Pepper Jelly
  • 1 bunch fresh watercress

Preparation

  1. 1. Preheat oven to 350°. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.
  2. 2. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from each tenderloin. Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill; cover with foil, and let stand 15 minutes.
  3. 3. Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet. Bake at 350° for 8 to 10 minutes or until edges are golden.
  4. 4. Cut pork into 1/4-inch-thick slices (about 24 slices each). Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs. Serve immediately.
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