The Holiday party season is upon us. I am going to tell you about the most delicious appetizer that you have ever tasted.
First the pecan crust on the pork tenderloin is absolutely delicious. So great you could make it for dinner or on top of a salad.
Start with several pork tenderloins. Combine pecans, panko bread crumbs, brown sugar, salt, pepper and red pepper flakes in a pie plate. In another pie plate, mix two large eggs until well combined.
Dip the pork tenderloins in the egg mixture and then into the pecan mixture.
Bake at 375 degrees for 25 to 30 minutes or until the internal temperature reaches 155 degrees. Cover with foil and let rest for 10 minutes.
While the pork is cooking, in a medium saucepan, combine strawberries, sugar, balsamic vinegar, cornstarch and chicken stock.
Bring to a boil over medium heat. Once it reaches a boil, let simmer until it has reduced by half, approximately 5 to 10 minutes.
Cut the pork into 1/4 inch thin slices.
For the appetizers, take a crostini. I made these with french bread sliced fairly thin, and brushed with olive oil.
Spread with about one tablespoon of herbed cream cheese.
Add some spring greens
Top with pork slice
You have never tasted anything so delicious and easy to put together. The pork only has to be at room temperature so very easy to make ahead of time. Besides, it is already red and green for the holidays.
Pecan-Crusted Pork Tenderloin Crostini with Strawberry Balsamic Sauce
- 1 cup ground pecans
- 1 cup bread crumbs
- 1/4 cup firmly packed brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground red pepper flakes
- 2 large eggs
- 2 (1-pound) pork tenderloins, trimmed
- Toasted French bread rounds
- 2 cups baby arugula leaves
- Herbed Cream Cheese Spread, recipe follows
- Balsamic Strawberry Sauce, recipe follows
- Fresh thyme leaves for garnish, optional
Balsamic Strawberry Sauce: