Roasted Pork Crostini with Apple and Pomegranate

This post is sponsored by Smithfield Marinated Fresh Pork, all opinions are my own.

Roasted Pork Crostini with Apple and Pomegranate: Crostini made from oven roasted pork tenderloin, thinly sliced, and laid atop of creamy bed of brie, then sprinkled with an apple pomegranate salsa! This Roasted Pork Crostini is a flavorful taste of the holidays, and a perfect appetizer for all the holiday parties and events. Flavorful, easy, and super delicious.

Hands down one of my favorite ways to use an oven roasted Smithfield Marinated Fresh Pork tenderloin is in this unexpected delight–crostini! This amazing appetizer will be the hit of any party as it offers a hearty bite, a lot of flavor, and no one has to know it was super easy to make.

One of my favorite holiday hacks is serving foods that only look like they are difficult or time consuming. This roasted pork crostini is the prime example of this. With bold delicious flavors, a beautiful presentation, and layers of complexity, don’t be surprised if guests think you spent hours in the kitchen.

The real key is the pork tenderloin. I don’t use any pork tenderloin, rather I save time and hassle and use Smithfield Marinated Fresh Pork. It is my go-to for delicious, quick and easy recipes during the holiday season.

I loved using it here in an appetizer, but it is also amazing as an entertaining main dish or a hearty weeknight meal for the family.

Why do I love Smithfield Marinated Fresh Pork?

• The prep work is already done. They come pre-marinated, which means I get all the flavors that come from having the tenderloin sit in marinade, without any of the work. I simply roast, sauté, grill or slow-cook, and as a result, I get to spend less time in the kitchen and more time celebrating with family and friends.
• Variety of Flavor- For this amazing recipe I used the Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin, but there are several slow-marinated and perfectly seasoned, Smithfield Marinated Fresh Pork options.  Such as Roasted Garlic & Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite.
• High Quality: I know when I buy a Smithfield Marinated Fresh pork cut, that it is going to be the kind of quality I won’t be embarrassed to serve my guests. It is made from 100% fresh pork with no artificial ingredients and is packed with protein.

I picked up my Smithfield Marinated Fresh Pork from Walmart, but have seen them at Ridley’s, and at Kroger stores like Smith’s as well. They are available in a wide variety of fresh cuts, including pork roasts, loin filets, chops, ribs, sirloins, and tenderloins.

For more product information and recipe inspiration, visit www.Smithfield.com

How do I cook pork tenderloin in the oven?

Because this Smithfield Marinated Fresh Pork is pre-marinated, it can simply be removed from the package and roasted in the oven. My favorite way to roast a pork tenderloin is to start at a higher heat, then after getting a nice sear on the outside, turn the heat down for the remainder of the cooking time.

• Start at 400 degrees for 10 minutes
• Turn down to 350 degrees, and cook approximately 15 minutes per pound or until internal temp is 145 degrees F.

The rule of thumb is to cook until the internal temperature is 145, depending on the doneness you prefer. This usually takes 20 + minutes to achieve, but the pork tenderloin can be sliced or cubed for even faster cooking.

The best bed for a crostini is a baguette. Typically a white bread baguette, cut into thin slices, usually at a 45 degree angle.  But you can find many varieties of crostini, so my advice… make it from a bread you love the taste of and have fun with it.

Holiday Appetizers:

Have you ever asked yourself: What food to serve at a Christmas party? Or What’s a good appetizer for Thanksgiving? Well let me suggest these Roasted Pork Crostini with Apples and Pomegranate. Not only are they festive and easy to make, but the flavor combinations make them even more fun.

I love having a nice variety of holiday appetizers, but having the hearty, savory ones like this delicious crostini are always popular. People love getting a bite with some freshness, like they get from the apple and pomegranate here. But the combination of the fresh herbs, creamy brie, and deliciously marinated slice of pork, along with a crunchy crostini make this one a real crowd-pleaser.

What apples go best with brie?

One of the fun twists on this particular holiday crostini is the addition of the brie. I used a Granny Smith apple because I love the tart apple with the smooth and creamy brie. However, typically, the apples that pair best with brie are Ambrosia, Golden Delicious, and Honeycrisp. That is to say, apples that are slightly sweeter. You could definitely sub those. However, I recommend sticking with the Granny Smith as the tartness makes the whole bite feel fresher, lighter, and bolder.

Enjoy your oven roasted pork tenderloin on crostini!

More Amazing Recipes

• Brownie Cookie Sandwiches with Peppermint Icing
• Sautéed Mushrooms
• Kid Friendly Shepherd’s Pie Cups
• Halloween Cupcake Ideas
• Roasted Chickpeas

Roasted Pork Crostini with Apple and Pomegranate

A delicious and festive holiday appetizer of juicy roasted pork, creamy brie, and tart apples and pomegranates mixed together in a fruit salsa, all atop of a crunchy crostini. Top with fresh basil for even more depth of flavor.

5 from 9 votes

Print Pin Rate

Course: Appetizer

Cuisine: Holiday, Italian

Keyword: crositini, roasted pork crostini, roasted pork crostini with apple and pomegranate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 128kcal

Author: Rachael

Ingredients

• 1 Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
• 24 pieces of crostini
• 1 cup brie sliced
• Fresh basil for garnish

Apple Pomegranate Salsa

• 2 large Granny Smith apples
• 1 cup Pomegranate arils
• 3 tsps sugar
• 10 basil leaves chopped fine
• Juice of 1 lemon 2 Tbs

Instructions

• Preheat oven to 400 degrees
• Roast the Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin in the oven, for ten minutes. Then turn temperature down to 350 degrees, and continue cooking until internal temperature reaches 145 degrees, approximately 15 minutes per pound.
• While pork tenderloin cooks, in a medium sized bowl mix together the apple pomegranate salsa by chopping the apples into small chunks, and mixing them with the pomegranate arils, lemon juice, sugar, and finely chopped basil. Set aside
• Remove pork tenderloin from oven, and set aside to let rest at least 5 minutes
• Lay the crostini out on a tray, and top each piece with a thin slice or smear of brie.
• Slice the Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin into thin slices, and place over the Brie
• Top with a spoonful of the apple pomegranate salsa and garnish with freshly chiffon basil just before serving.

Notes

Yield depends on how big your crostini are, how thinly you slice the pork tenderloin, and how big of a spoonful you place of the fruit salsa on top of the roasted pork. Divide accordingly when assembling crostini.
Assemble just before serving-- you can make the ingredients ahead, but wait to assemble until ready to serve.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 83mg | Potassium: 338mg | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 1.4mg | Calcium: 18mg | Iron: 0.8mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!

Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

Pin to your Holiday Appetizer board: