Spicy Pork Tenderloin Crostini With Lime Crema

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Slices of meaty, flavorful pork tenderloin are nestled on top of toasty slices of French bread in this Spicy Pork Tenderloin Crostini with Lime Crema recipe, and that sauce puts each bite over the top! With big and bold Southwestern flavors, everyone will want more of these tasty pork appetizers!

• Digital meat thermometer
• Sheet pan
• Pork tenderloin
• Baguette or another long, thin loaf
• Rub ingredients: dark brown sugar, chili powder, paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne, chipotle powder, salt, pepper
• Mayonnaise
• Sour cream
• Lime juice
• Lime zest
• Salt and white pepper

For a full list of ingredients and instructions, please scroll down to the recipe at the end of this page.

1. Trim the silver skin from the tenderloin if necessary.
2. Mix the rub ingredients and liberally rub it all over the pork tenderloin.
3. Bake the pork tenderloin on a sheet pan in a 375-F oven for about 20 minutes or until it reaches 145-F on a digital meat thermometer.
4. Let the pork rest and cool for at least 15 minutes.
5. Meanwhile, make the crema by mixing the sour cream, mayonnaise, lemon juice, and lemon zest in a small bowl. Add a pinch of salt and mix well.
6. Slice the baguette on an angle making oblong slices and pop them into the toaster. You want them lightly crispy but without much color on them.
7. Slice the pork tenderloin into 1/4-inch thick slices.
8. Add the crema to a squirt bottle or put it into a zipper-top plastic bag with a tiny bit of one bottom corner snipped off. You can squeeze the crema out to top your crostini.
9. Top each slice of toast with a slice of pork tenderloin, and decorate the slices with the lime cream.
10. Serve and enjoy!

• Remove the silver skin before baking the pork tenderloin – slip a sharp knife between the silver skin and the pork and cut it away from the pork.
• Resting the pork tenderloin is extremely important – you don’t want pork juices oozing out all over your crostini.
• Add a small bit of cilantro or parsley to the top of each crostini to make them even prettier.
• You can make this dish ahead by preparing and chilling the pork, and making the crema. They’ll both be fine in the fridge for a few days. Then, simply toast the baguette and assemble.
• You can also make this recipe with leftover pork tenderloin, like from this Smoked Pork Tenderloin recipe.

You don’t need much else with these tasty pork crostini other than a cold beer or a glass of wine. If you’re having guests, consider making this a part of a tasty appetizer buffet with other picks like this chilled crab dip, smoked cream cheese, and mango-habanero salsa with tortilla chips. I also love serving these alongside Camarones a la Diable for even more tasty finger food.

Yes! This easy appetizer recipe can be served with the pork chilled or warmed.

The cooked pork will keep in the fridge for 2-3 days, the same with the lime crema. However, once sliced and toasted, the baguette should be eaten within a few hours. Assembled crostini should be eaten right away, and any leftovers should be refrigerated.

You could use thinly sliced chicken or even beef instead of the pork in this recipe.

• Sous vide sausage
• Smoked tri tip
• Smoked Brussels sprouts
• Smoked Salsa