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Peppered Pork Crostini with Mango Salsa

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  • Cut: Tenderloin
  • Prep Time (Minutes): 90
  • Cook Time (Minutes): 30
  • Number of Servings: 25-30 crostinis


1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
2 Tbsp / 30 mL cracked black pepper
⅓ cup / 80 mL light cream cheese
2 Tbsp / 30 mL chopped fresh cilantro
¼ tsp / 1 mL salt
½ cup / 125 mL finely diced mango, fresh or frozen
1 tsp / 5 mL lime juice
¼ tsp / 1 mL red pepper flakes
1 Tbsp / 15 mL chopped fresh cilantro
1 baguette, cut on diagonal into ¼-inch thick slices


  1. Preheat oven to 375ºF.
  2. Roll tenderloin in cracked pepper to coat evenly.
  3. Place tenderloin on foil-lined rimmed baking sheet. Roast 25-30 minutes or until instant-read thermometer registers 155ºF.
  4. Remove tenderloin from oven onto a clean plate. Cool. Cover with plastic wrap and refrigerate several hours.
  5. Remove tenderloin from refrigerator. Slice into ¼-inch thick slices.
  6. In small bowl, combine first amount of cilantro with cream cheese and salt until well-blended.
  7. In another small bowl, combine mango, lime juice, red pepper flakes and second amount of cilantro.
  8. To serve, lightly toast baguette slices and spread with a small amount of the cream cheese mixture. Top with a tenderloin slice. Spoon a dollop of mango salsa onto each serving.

Manitoba Pork represents 614 Manitoba hog farms