Pecan-Crusted Pork Tenderloin Crostini
Served on a French baguette, pecan-crusted pork tenderloins and glazed apples combine for a sweet and savory fall dish.
Prep Time:
30 min
Cook Time:
35 min
Servings:
12
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Ingredients
- 10 oz French baguette
- 1/4 cup olive oil
- 8 oz block cream cheese softened
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 3 tbsp minced fresh thyme divided
- 1 cup panko breadcrumbs
- 1 cup finely chopped pecans
- 1/4 cup packed brown sugar
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 2 large eggs
- 2 1 lb pork tenderloins trimmed
- 14 oz Bob Evans Tasteful Sides Sliced Glazed Apples
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Bob Evans Tasteful Sides Sliced Glazed ApplesInstructions
- Preheat oven to 425°F.
- Thinly slice baguette and place slices on a lightly greased large baking sheet.
- Brush slices with oil.
- Bake 10 minutes or until browned and crisp.
- Cool completely.
- Meanwhile, stir together cream cheese, mayonnaise, Dijon, and 2 Tbsp thyme; set aside.
- Reduce oven temperature to 375°F.
- Stir together breadcrumbs, pecans, brown sugar, salt, and cayenne in a shallow dish.
- Whisk together eggs in a separate shallow dish.
- Dip tenderloins in beaten egg.
- Dredge in breadcrumb mixture to coat.
- Place on a lightly greased wire rack over a rimmed baking sheet.
- Bake 25 to 30 minutes or until a thermometer inserted registers 145°F.
- Let stand 10 minutes.
- Cut into ¼-inch-thick slices.
- Spread cream cheese mixture over crostini.
- Top with pork slices, glazed apples, and remaining thyme.
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