Pork Crostini with Corn-Avocado Relish


Our crispy Pork Crostini with fresh Corn-Avocado Relish is sure to delight guests at your next afternoon tea.

Pork Crostini with Corn-Avocado Relish
Yield: 24 canapés • Preparation: 35 minutes • Bake: 20 minutes
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  1. 2 (9- to 12-ounce) pork tenderloins
  2. 1 tablespoon plus 1 teaspoon olive oil, divided
  3. ½ teaspoon garlic salt
  4. ½ teaspoon chili powder
  5. ½ teaspoon smoked paprika
  6. ¼ teaspoon ground black pepper
  7. 24 French bread crostini
  8. 1 recipe Corn-Avocado Relish (recipe follows)
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with aluminum foil. Place tenderloins on pan. Drizzle evenly with 1 tablespoon olive oil. Season with garlic salt, chili powder, smoked paprika, and pepper, rubbing spices into pork.
  3. Bake for 20 minutes. Remove tenderloins from oven, and let rest for 15 minutes. (Pork will be rare.) Cut pork into ½-inch slices.
  4. In a medium nonstick sauté pan, heat remaining 1 teaspoon olive oil over medium-high heat. Add sliced pork, cooking on both sides until pork is no longer pink and is slightly charred, 1 to 2 minutes. Transfer to a plate, and cover to keep warm.
  5. Place 1 pork slice on each crostini. Top with Corn-Avocado Relish. Serve immediately.
  1. • Pork tenderloins can be baked a day in advance. Wrap in aluminum foil, and refrigerate until needed. Let pork come to room temperature before continuing with recipe.
TeaTime Magazine https://www.teatimemagazine.com/
Corn-Avocado Relish
Yield: 1 cup • Preparation: 10 minutes
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  1. ½ cup peeled and diced avocado
  2. ½ cup cooked fresh yellow corn
  3. 2 tablespoons minced red onion
  4. 2 tablespoons finely chopped orange bell pepper
  5. 2 tablespoons fresh lime juice
  6. 1 tablespoon canned minced pickled jalapeño pepper, such as Mt. Olive
  7. 1 tablespoon olive oil
  8. ¼ teaspoon salt
  9. ⅛ teaspoon ground black pepper
  1. In a medium bowl, combine avocado, corn, onion, bell pepper, lime juice, jalapeño pepper, olive oil, salt, and black pepper, tossing to blend. Use immediately.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2013


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