Pork Tenderloin Crostini is a tender and delicious appetizer that elevates any gathering with its combination of savory marinated pork and refreshing pineapple salsa. This dish not only impresses with its flavor but also offers a beautiful presentation that will delight your guests.
Pork Tenderloin Crostini: A Favorite Appetizer
This is one of my all-time favorite appetizers! Although it requires a bit more effort to prepare, the process can be broken down into stages, making it more manageable. This recipe draws inspiration from an appetizer I enjoyed at a catered event, featuring pork tenderloin marinated in an Italian blend and topped with vibrant mango salsa. To add my twist, I changed the recipe to a honey lime version paired with a refreshing pineapple salsa.
Honey-Lime Marinade for Pork Tenderloin Crostini
The honey-lime marinade is similar to one a relative makes. He is famous for his delicious honey-lime pork tenderloin! He told me the recipe once, so my version is based on my memory and a few changes. Combine this tender tenderloin with toasted bread and pineapple salsa, and you have a tasty, hearty appetizer to serve at parties.
Assemble Just Before Serving
This appetizer is best if you toast the bread and assemble it close to when you want to serve it. However, it is easy to prepare the ingredients ahead of time. You can grill the tenderloin the day before, slice the bread the day before, and make the salsa a few hours ahead.
Pork Tenderloin vs Pork Loin
Pork tenderloin is small–about a foot long. It is 3 to 4 inches wide and is very lean. In contrast, pork loin is a larger and fattier cut, typically weighing between 2 to 3 pounds. It’s important not to confuse these two cuts. Always verify the label when selecting pork tenderloin for your appetizer. The accompanying photo illustrates that sliced pork tenderloin fits neatly onto a small slice of French bread.
Pineapple Salsa for Pork Tenderloin Crostini
I chose pineapple salsa for this appetizer because it goes well with the lime marinade. It is easy to put together but only works with fresh pineapple. It also has a little spicy kick from cayenne pepper. If you are not fond of cayenne, you can omit it without changing the basic taste of the salsa.
Making Toast and Garlicky Oil for Pork Tenderloin Crostini
To prepare the toast, cut French bread into slices and brush them with a flavorful, garlicky olive oil. To make the oil, gently heat it in a small pan with minced garlic until it becomes aromatic. Then, remove it from the heat promptly, as garlic can easily overcook and develop a bitter taste. Enjoy!
Other Appetizers You Might Enjoy
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Pork Tenderloin Crostini
Ingredients
Bread
- (1) 18-24 inch French baguette, cut into 24-30 slices
- 2 teaspoons garlic, minced
- 3 tablespoons olive oil
Tenderloin
- (1) 14-16 ounce pork tenderloin
- ½ cup fresh lime juice
- zest of 1 lime
- ¼ cup honey
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
Pineapple Salsa
- 1 cup fresh pineapple, chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 3 tablespoons red bell pepper, finely chopped
- zest of 1 lime
- juice of 1 lime
- ⅛ teaspoon cayenne pepper
- salt to taste
- black pepper to taste
Instructions
Bread
- Preheat oven to 400°F. Slice the baguette into 24-30 slices and place on a baking sheet.
- In a small pan, heat the olive oil. Add the garlic and stir until fragrant, about 20-30 seconds. Remove from the heat and brush the olive oil mixture onto the sliced bread. Bake for 3-5 minutes or until the bread is lightly browned. Remove from the oven and set aside to cool.
Tenderloin
- Make the marinade in a medium-sized bowl by adding lime juice, zest, honey, salt, and garlic powder. Whisk vigorously to blend the honey with the other ingredients. Pour about half of the marinade into a zipper bag and add the tenderloin. Marinate overnight or for 6-8 hours. Turn the bag occasionally so the marinade covers the tenderloin on both sides.
- Preheat the grill to 400°F. Place the thickest part of the tenderloin over the center or hottest part of the grill.
- Cook the tenderloin for 6 minutes, basting with leftover marinade in the bag. Then, turn it 1/4 turn and cook 6 more minutes; marinate. Repeat turning (1/4 turn) and marinating the tenderloin every 6 minutes for 24 minutes. Drop the temperature to 370 degrees on the last 2 turns if the tenderloin starts to brown too much. Remove the tenderloin when it reaches an internal temperature (in the thickest part) of 145-150 degrees F. Let the tenderloin rest for 5 minutes before cutting it.
- Slice the tenderloin into 1/4-inch medallions. Place 1 slice onto each prepared bread.
Pineapple Salsa
- Cut and chop all vegetables. Place all ingredients in a bowl and stir.
- Let sit at room temperature for 20-30 minutes until the flavors blend. Refrigerate leftover salsa.