Pork Tenderloin Crostini with Whipped Goat Cheese and Red Pepper Pesto
The Green City Market is probably one of my favorite places in Chicagoland. The farmers are so nice and Tuscan Hen Market makes the best roasted red pepper pesto. The pesto isa unique spin as a topping for this delectable crostini. My friend Julie and I made these the other day and we could not stop saying, “oh my God” after each bite. Talk about an orgasm in your mouth!
We used a peppercorn, garlic, boneless pork tenderloin and tossed it in the oven shortly after searing it on the skillet. Each bite had the perfect amount of tenderness. But let’s talk about the cheese spread. I think it was decided the crostini could have been eaten solely with this spread. It had just the kick to keep you intrigued. If you think that sounds like enough, the roasted red pepper pesto topping had me screaming “ please, don’t stop.”
The Super Bowl is in a month and your guests will be thrilled if this dish lands on the appetizer table. Now that I’ve got you thinking, “oh my God,” I’ll tell you what’s in it.
Hands-On Time: 1 hour
Total Time: 1 hour
Makes: 30 crostini bites
1 baguette sliced into ½ inch slices (about 30 slices)
4 tablespoons extra virgin olive oil
1 lb pork tenderloin
2 tablespoons roasted red pepper pesto
Whipped Cheese Spread
4 oz. cream cheese, softened
4 oz. goat cheese, softened (I like the Chevre from J2K Capraio)
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
Pinch of salt
- Preheat oven to broil.
- Slice the tip of the garlic off and let sit for 5-10 minutes. (Why?)
- While the garlic sits, cut the baguette into ½ inch slices.
- Place baguette slices on a pan and lightly brush each side with olive oil.
- Place bread under the broiler for 1-2 minutes on each side until lightly brown. Watch closely!
- Reduce oven to 350°F.
- Rub garlic on one side of every crostini and set aside to cool.
- Heat 1 tbsp olive oil in skillet over medium to high heat. Place pork tenderloin in skillet and sear until brown (about 3 minutes each side).
- Cover pork tenderloin and cook in the oven for approximately 20 minutes.
- Make whipped cheese spread by placing all ingredients in a food processor OR beating the ingredients with a hand mixer in a bowl until fluffy and smooth.
- Spread cheese on each crostini.
- Remove pork tenderloin after approx. 20 minutes and let cool. Slice pork against the grain about ¼ inch thick.
- Assemble the pork on the crostini and top with a dollop of roasted red pepper pesto.