Smoked PORK Tenderloin Crostini
- 20m Prep Time
- 1h 0mCook Time
- 1h Ready In
Smoked pork tenderloin slices on baguette crostini with a creamy crème fraîche and tangy BBQ sauce topping. An elegant appetizer perfect for parties.
Ingredients
- 1 baguette cut into 32 (¼-inch-thick) slices
- 29.6 ml extra-virgin olive oil
- 1 large garlic clove peeled
- 1 pork tenderloin approximately 1¼ to 1½ pounds
- 29.6 ml Sweet Rub
- 14.8 ml extra-virgin olive oil
- 237 ml crème fraîche
- 9.86 ml freshly squeezed lemon juice
- 2.46 ml lemon zest
- 59.1 ml Pinot Noir BBQ Sauce
- 59.1 ml fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.25 mg
- Iron: 0.13 mg
- Magnesium: 1.85 mg
- Phosphorus: 9.38 mg
- Potassium: 28.4 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 29.6 ml Sweet Rub
- 14.8 ml extra-virgin olive oil
- 237 ml crème fraîche
- 9.86 ml freshly squeezed lemon juice
- 2.46 ml lemon zest
- 59.1 ml Pinot Noir BBQ Sauce
Prepare
- 1 baguette, cut into 32 (¼-inch-thick) slices
- Peel 1 large garlic clove
- 1 pork tenderloin, approximately 1¼ to 1½ pounds
- Chop 59.1 ml fresh parsley
Let's Cook
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Step 1.
Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet. Using a silicone brush, lightly coat the tops of the slices with the olive oil. Bake for 12 minutes, or until the crostini are slightly golden. Remove from the oven and rub each crostini lightly with the peeled garlic clove; the garlic will almost melt into the bread. Set aside. This can be done earlier in the day.
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Step 2.
Preheat the smoker to 225°F using a fruitwood such as cherry. Trim the silverskin off the pork tenderloin, then coat it evenly with the Sweet Rub and olive oil. Place the tenderloin in the smoker and cook for 45 minutes to 1 hour, until the internal temperature reaches 140°F. Remove from the smoker and let rest for 10 minutes.
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Step 3.
While the pork rests, in a medium bowl, combine the crème fraîche, lemon juice, and lemon zest. Whisk until smooth and set aside.
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Step 4.
After the pork has rested, slice it into paper-thin slivers.
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Step 5.
To assemble each crostini: Place a crostini toasted side up, top with 2-3 thin slices of pork tenderloin (depending on thickness), then add ½ teaspoon of the crème fraîche mixture and ¼ teaspoon of the Pinot Noir BBQ Sauce. Garnish with chopped fresh parsley. Serve immediately.