Pork Tenderloin Crostini

Name: Pork Tenderloin Crostini
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 5 Tbsps butter, melted; 5 servings Cranberry-Pepper Jelly; 2 Tbsps olive oil; 2 teaspoons freshly ground pepper; 680 grams pork tenderloins; 1 teaspoon salt; 24 frozen tea biscuits; 1 bunch fresh watercress

Pork Tenderloin Crostini might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 751 calories, 39g of protein, and 42g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up butter, cranberry-pepper jelly, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Preheat oven to 35

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Oven

Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.

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Equipment you will use

Wire Rack

Oven

Preheat grill to 350 to 400 (medium-high) heat.

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Grill

Remove silver skin from each tenderloin.

Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 14

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Salt And Pepper

Olive Oil

Meat

Pork

Dry Seasoning Rub

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Kitchen Thermometer

Grill

Remove from grill; cover with foil, and let stand 15 minutes.

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Grill

Aluminum Foil

Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet.

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Biscuits

Butter

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Baking Sheet

Bake at 350 for 8 to 10 minutes or until edges are golden.

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Oven

Cut pork into 1/4-inch-thick slices (about 24 slices each).

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Pork

Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs.

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Pepper Jelly

Watercress

Cranberries

Biscuits

Pork

Serve immediately.

Equipment

Ingredients

Servings:

5Tbsps

butter, melted 5servings

Cranberry-Pepper Jelly 2Tbsps

olive oil 2teaspoons

freshly ground pepper 680grams

pork tenderloins 1teaspoon

salt 24

frozen tea biscuits 1bunch

fresh watercress

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Susana Balbo Nosotros Single Vineyard Nomade Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 109 dollars per bottle.