Mediterranean Pork Tenderloin Crostini Recipe | Yummly
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Mediterranean Pork Tenderloin Crostini

Honey O.: "just perfect! I loved it the flavors were awesome" Read More
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  • 6 oz. roasted red peppers (well drained)
  • 3 Tbsp. finely chopped fresh basil
  • 1 oz. shredded Parmesan cheese (1/4 cup)
  • 1 pork tenderloin (1- to 1 ½-pound)
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. aged balsamic vinegar
  • 1/2 tsp. coarse ground black pepper
  • 1/2 tsp. garlic salt
  • nonstick cooking spray
  • 12 slices baguette (toasted)
  • 4 oz. garlic-and-herbs chèvre goat cheese (soft)
  • chopped fresh thyme (for garnish, optional)
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    1. Preheat oven to 425°F.
    2. Pat roasted peppers dry with paper towel; finely chop the red peppers to make ¾ cup. In a small bowl stir together chopped red peppers, basil and Parmesan cheese. Set mixture aside.
    3. Pat pork tenderloin dry with paper towels. Using a very sharp thin knife, trim silver skin and connective tissue from the pork tenderloin. Make a lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat. Spoon red pepper mixture evenly on half of tenderloin. Fold other half of pork over to form original shape of tenderloin. Tie close with kitchen string at 1- to 1½ -inch intervals
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    Honey O. 2 years ago
    just perfect! I loved it the flavors were awesome