Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Pork Tenderloin Crostini

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.

Southern Living DECEMBER 2012

  • Yield: Makes about 4 dozen
  • Hands-on: 30 Minutes
  • Total: 2 Hours, 50 Minutes


  • 24 frozen tea biscuits
  • 2 (3/4- to 1-lb.) pork tenderloins
  • 1 teaspoon salt
  • 2 teaspoons freshly ground pepper


1. Preheat oven to 350°. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.

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. 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. 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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Pork Tenderloin Crostini Recipe