Pork Tenderloin Crostini
Toasted garlic bread with tender pork medallions and pineapple salsa
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.
Nutrition
Calories: 96kcalCarbohydrates: 12gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 13mgSodium: 205mgPotassium: 123mgFiber: 1gSugar: 5gVitamin A: 61IUVitamin C: 9mgCalcium: 18mgIron: 1mg
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