Pretty Pork Holiday Appetizers
Sponsored by @MoPork. All Pork Passion is from my heart and experience!
The holidays are a great time to show off some Missouri Pork deliciousness! A stunning Pork Crown Roast always puts me in a festive spirit but this year Christmas celebration is different in my home. Your home too? So I say, let’s create some #prettypork appetizers to keep the holiday spirit alive!
WHY PORK TENDERLOIN
I love to pan sear, grill, or smoke pork tenderloins because the meat is always tender, and takes less than 30 minutes to prepare. The flavor of pork tenderloin is consistent, and I love the lean tender texture. Pork tenderloin can be dressed up with rubs or toppings but really a pork tenderloin is delicious with just salt and pepper. When I do want to fancy-up pork tenderloin I do so with Argentinean chimichurri, Mexican salsa verde, roasted pears, or homemade cranberry sauce or other fruit sauces. #OhYUM
WHEN TO SERVE PORK TENDERLOIN
I love sautéed pork tenderloin for breakfast with fried eggs. A Loaded Cuban Pork Tenderloin Torta sounds tasty for lunch or how about a pork tenderloin taco? Of course, the variations of a pork tenderloin dinner is endless! Check out pork recipes at I LOVE PORK!
WHAT MAKES UP A TASTY APPETIZER
I love small bites that have 3-5 defined laters of flavor: salty, sweet, and spicy. In my pork stack up appetizers you need a base, a spread, scrumptious PORK, and a topping.
Feel free to change up this recipe!
BUILD YOUR OWN PORK APPETIZERS
A Merry Tip:
Use one piece of bread as a sponge to blot the other pieces of bread with butter.
This method is so much quicker than brushing individual squares.
Packaged Frozen Garlic Texas Toast or bread aisle Texas toast that you season and toast ~ squares or diagonal.
Tortilla Scoop Chips, or fry mini corn or flour tortillas.
Baguette toasted for Bruschetta
Toasted Flatbread, Naan, Pita, or Pizza Crust
Homemade Herb Cheese
Plain or seasoned Mascarpone Cheese
Seasoned Sour Cream
Cheese Spread from Grocery Store
Goat Butter with Mascarpone Spread
Whipped Feta Cheese
Grilled, Smoked, or Baked Pork Tenderloin
Pork Salami or preserved pork
Seasoned Ground Pork …think taco filling in a tortilla scoop
Jam or Marmalade splashed with Sriracha and lime juice
Homemade or Store bought in the refrigerator section.
Spinach Artichoke Dip
Jam mixed with tapenade and pepperoncini
VARIOUS SHAPE BREAD and TASTY TOPPINGS!
PICK YOUR FAVES & GET FESTIVE
Pork Tenderloin Texas Toast Bites with Creamy Herb Mascarpone Spread and Cranberry Pecan Mostarda
1 (1 pound) pork tenderloin, silverskin trimmed
2 tablespoons light tasting olive oil, divided
1 teaspoon ground black or mixed red peppercorn
3/4 teaspoon granulated garlic, divided
8 slicesTexas Toast bread
1/3 cup melted unsalted butter
1 teaspoon kosher salt
Creamy Herb Mascarpone Spread:
1/4 cup loosely packed basil, additional for garnish
1/4 cup loosely packed parsley, additional for garnish
1/4 cup loosely packed cilantro
1/2 tablespoon lemon juice
4 ounces mascarpone cheese
1/4 teaspoon ground black pepper
For Cranberry Pecan Mostarda:
1/3 sweetened dried cranberries
1/3 cup candied pecans (in salad aisle) or by (3.5 oz) pkg Dried Cranberries & Candied Pecans
1 tablespoon raspberry jam
1 tablespoon apricot jam or just use all of any jam ~ blackberry is nice
1/2 tablespoon whole grain mustard
1/2 tablespoon balsamic vinegar glaze
3 pepperoncini, remove stem and seeds then chop or scant 1/4 cup sliced
Pinch of salt
To prep: Transfer pork tenderloin from refrigerator to work surface 30 minutes before cooking. Drizzle 1 tablespoons of olive oil on all sides of pork and sprinkle with black pepper and 1/2 teaspoon granulated garlic. Set aside. The salt will be added at cooking.
For the toast: Preheat oven to 400°F. Remove crust from bread slices and cut each slice into 4 squares. Brush bread squares with melted butter on both sides. Place on cookie sheet and bake on lower rack 4 minutes, turn over if golden brown. Toast the opposite side, until golden brown. Transfer to cooling rack.
For the Spread: In a mini food processor, finely mince basil, parsley, and cilantro. Add lemon juice, mascarpone cheese, black pepper, and a pinch of salt. Process until evenly mixed. Transfer to a serving bowl. Wipe out food processor bowl before making the tapenade.
For the Mostarda: In a mimi food processor, mince cranberries pecans, jams, mustard, balsamic glaze, and pepperoncini until evenly minced. If desired, add extra jam for sweetness or balsamic vinegar for tartness. Set aside.
For the pork: When the pork tenderloin is ready to cook, heat 1 tablespoon oil in a large skillet over medium-high heat. Salt pork tenderloin on all sides and place in skillet, and sear about 4 minutes on each side or until center internal temperature has reached 140°F, about 10-12 minutes. Transfer cooked pork to cutting board and allow to rest 10 minutes. Cut in 1/4-inch by 2-inch strips.
To assemble: Spread each toast square with about 1/2 tablespoon mascarpone cheese, and layer with 1 heaping tablespoon pork loin strips, and 1/2 teaspoon cherry tapenade. Sprinkle with minced parsley. Garnish with a small basil leaf. Serve at room temperature.
I HOPE YOUR HOLIDAYS ARE FILLED WITH PRETTY FOOD, FUN FESTIVITIES, and HEALTHINESS!