It’s coming to the time of the year when you’ll probably entertain a few family and friends. Everyone wants to impress, but not to the point that you work so hard you can’t enjoy your time with loved ones. This holiday appetizer of herbed pork tenderloin crostini with goat cheese and pepper jelly will fit the bill for sure! It looks elegant, it tastes fantastic, but most importantly, it’s a low-stress appetizer!
Herbed Pork Tenderloin makes it so easy!
Pork tenderloin doesn’t get near enough press. It’s flavorful, amazingly tender, cooks quickly, and accepts flavors like a champ. All in all, it’s one of my favorite things to cook and serve. Best of all, it has a lot of room for errors- even if it’s overcooked a bit, it will still be tender. The herb rub flavors the tenderloin with a wonderful depth as well. While the recipe calls for you to grill the tenderloin and then assemble the appetizers, you can definitely prep ahead. Even cooked a day in advance, the tenderloin will make a fine appetizer, so all you’ll have to do is put it together.
Picking Prairie Fresh Pork
This recipe was brought to you by my friends at Prairie Fresh Pork. Prairie Fresh is the largest American-owned pork producer, and they own their own farms. While that may not seem a bid deal, it is a huge deal in the world of commodity pork. The results are in the pork- extremely well-marbled, beautifully colored fresh pork. It really has been an eye-opener for me, and I’m glad to be associated with them.
Grilling Pork Tenderloins
Grilling a tenderloin is very easy. Just use a medium-hot grill, and cook for around 3-4 minutes per side, or around 12-16 minutes. You’ll want to use a meat thermometer and pull the meat when it hits around 140 degrees. Lightly tent it with foil and rest for 5-7 minutes, and you’ll be above 145 degrees, the recommended cook temperature for pork tenderloins. You can also sear all sides in a skillet then place it in a 350-degree oven for 20 minutes. You’ll miss a bit of the grill flavor, but sometimes you have to think about your timing.
Goat Cheese and Pepper Jelly
Now, I have an awesome Jalapeno Pepper Jelly recipe posted, but you can just buy pepper jelly in any grocery if you don’t feel in the jelly-making mood. I use goat cheese for this appetizer, but you could also use ricotta, feta, bleu, or even a nice aged muenster for this recipe and it would be good. Recipes are guides, you be you!
As always, I hope you enjoy!
- 1 Prairie Fresh Pork Tenderloin
- 1 TBS minced garlic
- 1 tsp chopped rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 18-20 crostini
- 1 goat cheese log, sliced into thin slices
- 4 oz red pepper jelly
- chopped fresh herbs for garnish optional
- 2 TBS olive oil
- Heat grill to medium-hot with a 2-zone fire. Mix garlic, salt, pepper, olive oil, and herbs in a small bowl to form a paste. Rub on pork tenderloin so all sides are covered. Allow to sit 15 minutes before grilling.
- Grill pork tenderloin about 3-4 minutes per "side," or about 12-15 minutes total. Grill until the internal temperature reaches 145 degrees. Remove and allow to rest for 5-10 minutes. Slice thinly, placing each slice on a piece of crostini, and top with goat cheese, pepper jelly, and fresh herbs. Serve as appetizers.