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Nut-crusted Pork Tenderloin Crostini

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  • Cut: Tenderloin
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 30
  • Number of Servings: 24


½ cup / 125 mL fresh parsley leaves
½ cup / 125 mL slivered almonds
¼ tsp / 1 mL salt
1 lemon, grated
¼ cup / 50 mL lemon juice
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 baguette, cut on diagonal into 24 slices
4 oz / 113 g cream cheese or goat cheese


  1. Preheat oven to 375°F.
  2. In food processor, pulse parsley and almonds until crumbly. Do not over-process or mixture will be paste-like.
  3. In small bowl, combine mixture with lemon zest and salt; spread on a large piece of waxed paper.
  4. Place lemon juice in a pie plate. Dip tenderloin in lemon juice to coat.
  5. Coat tenderloin with nut mixture, using waxed paper to press mixture onto pork.
  6. Roast pork on a rack in a shallow pan for 25-30 minutes or until instant-read thermometer registers 155°F.
  7. Remove tenderloin from oven; cool on rack. Loosely wrap with foil; chill several hours in refrigerator.
  8. To serve, lightly toast baguette slices; spread with cream cheese or goat cheese. Slice tenderloin into ½-inch slices. Place on top of cheese. Garnish as desired.

Manitoba Pork represents 614 Manitoba hog farms