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Spicy Pork Tenderloin Crostini with Lime Crema on a wooden platter.
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3.86 from 28 votes

Pork Tenderloin Crostini with Lime Crema

Need the perfect appetizer? These Pork Tenderloin Crostini are loaded with big and bold flavors and the lime crema puts them over the top!
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizers
Cuisine: American
Keyword: appetizers, crostini, dry rub for pork, lime, pork appetizer, pork crostini, pork tenderloin, pork tenderloin crostini
Servings: 6 servings
Calories: 598kcal

Equipment

Ingredients

  • 1 pork tenderloin trimmed
  • 1 baguette

Rub ingredients

  • 1 tablespoon dark brown sugar
  • 1 tablepsoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the crema:

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablepsoon lime juice
  • 1 tablespoon lime zest
  • 1 pinch salt
  • 1 pinch white pepper

Instructions

  • Preheat your oven to 375-F.
  • Mix the rub ingredients and liberally rub it all over the pork tenderloin.
  • 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.
  • Let the pork rest and cool for at least 15 minutes.
  • Meanwhile, make the crema by mixing the sour cream, mayonnaise, lime juice, and lime zest in a small bowl. Add a pinch of salt and mix well.
  • Slice the baguette on an angle making oblong slices and pop them into the toaster or toast them in the oven with the cooking meat. You want them lightly crispy but without much color on them.
  • Slice the pork tenderloin into 1/4-inch thick slices.
  • 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.
  • Top each slice of toast with a slice of pork tenderloin, and decorate the slices with the lime crema.
  • Serve and enjoy!

Notes

Chef Jenn's Tips

  • 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.

Nutrition

Serving: 2crostini | Calories: 598kcal | Carbohydrates: 24g | Protein: 67g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 712mg | Potassium: 1286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg