This is one of my favorite appetizers! It is a little more trouble to make but can be done in stages to make it manageable. This recipe is similar to an appetizer I ate at a catered party. The party version had pork tenderloin prepared in an Italian marinade and topped with mango salsa. I tried making two versions of the tenderloin. One was the Italian version like I had at the party. The other version is a honey lime-marinated pork tenderloin with pineapple salsa.
The honey-lime marinade won out for this recipe. It is a marinade similar to one a relative of mine 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. I think the end result is pretty close to his version. Combine this delicious 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 of time.
Pork Tenderloin vs Pork Loin
Pork tenderloin is small–about a foot long. It is 3 to 4 inches wide and is very lean. Pork loin is a different cut of meat that is about 2 or 3 pounds and is much bigger and fattier than a pork tenderloin. Be sure not to confuse these two cuts of pork. Always check the label for pork tenderloin if making this appetizer. As you can see from the photo below, the cut pork tenderloin is small enough to fit onto a small piece of French bread.
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.
To make the toast, cut up French bread and then brush on garlicky olive oil. To make the oil, heat olive oil in a small pan with minced garlic. Heat it until it becomes fragrant and then remove it from the heat. Garlic is easy to overcook and burn, so don’t wait too long to remove it from the heat. Enjoy!