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Pork Tenderloin Crostini with Sweet-and-Sour Red Cabbage

Pork Tenderloin Crostini with Sweet-and-Sour Cabbage- Crunchy crostini spread with cream cheese flavored with thyme, topped with slices of roasted pork tenderloin, and finished with a sweet and tangy red cabbage sauté with apples. It’s a scrumptious and impressive fall h’orduerve.

Two pieces of Pork Tenderloin Crostini with Sweet- and Sour Cabbage on a plate.

Pork, red cabbage, and apples are 3 ingredients that were meant for each other. There’s no third wheel in this equation. But the red cabbage is in my opinion the star of the show here. Oh how I love sweet and sour cabbage. I had to scold myself for eating it out of the pan with my fingers. I’ll be making this red cabbage-apple sauté as a side very soon.

Make Ahead Party Appetizer

This recipe for Pork Tenderloin Crostini is a little bit involved, but all parts can be made in advance and assembled last-minute for a fuss free party appetizer your guests won’t soon forget.

Pork Crostini on a plate with red cabbage and apples in background.

Garlic-Flavored Pork Tenderloin

The pork is briefly marinated in olive oil and garlic and then seared in a pan. It’s transfered to the oven to finish cooking. This step can be done a day in advance.

Toasted Baguette Slathered With Cream Cheese

Some mayonnaise is mixed in with the cream cheese. It makes it easier to spread and mellows the flavor of the cream cheese some. Fresh thyme is added for some flavor. Rosemary can be substituted for the thyme. The cream cheese mixture and the toasted baguette can be made a day in advance. Store separately.

Sweet and Sour Cabbage

The sweet and sour cabbage is flavored with both onion and apple and only takes about 15 minutes to cook. Can be made a day in advance and also makes a great side for pork chops.

Pork Tenderloin Crostini with Sweet- and Sour Cabbage on a plate.

More Fall Appetizers

Pork Tenderloin Crostini with Sweet-and-Sour Red Cabbage

Crunchy crostini spread with cream cheese flavored with thyme, topped with slices of roasted pork tenderloin, and finished with a sweet and tangy red cabbage sauté with apples.
PREP: 30 mins
COOK: 25 mins
SERVINGS: 12

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pork tenderloin, trimmed
  • 1 French baguette
  • 3 tablespoons butter, melted
  • 2 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 teaspoons chopped fresh thyme, plus more for garnish

Sweet and Sour Cabbage

  • 3 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 small Granny Smith apple, thinly sliced
  • 1 clove garlic, minced
  • 2 1/2 cups finely shredded red cabbage
  • 1/2 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Combine 2 tablespoons olive oil, garlic, salt, and pepper in a medium bowl. Add pork and turn to coat. Cover with plastic wrap and let marinate 20 minutes at room temperature.
  • Preheat oven to 350 degrees.
  • Heat a large oven-safe skillet over medium-high heat. Add pork and sear on all sides.
  • Transfer skillet to oven and roast pork for 15-20 minutes, or until meat thermometer inserted in center reaches 145 degrees. Cool pork completely and slice into 1/4-inch slices.
  • While pork cooks, slice baguette into 1/2-inch slices. Brush both sides with melted butter. Bake at 350 for 10 to 12 minutes, until lightly browned around edges.
  • Combine cream cheese, mayo, and thyme in a small bowl and stir until smooth. Set aside.
  • For cabbage, heat 3 tablespoons olive oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add apples and garlic and cook 1 minute, stirring frequently.
  • Add cabbage and chicken broth. Cook 5 minutes.
  • Add vinegar, brown sugar, salt and pepper and cook 4 to 5 minutes, stirring frequently, until liquid evaporates.
  • To assemble, spread cream cheese mixture on one side of each bread slice. Top with 1 to 2 slices of pork. Pile red cabbage on top. Garnish with thyme if desired.

Nutrition

Calories: 226kcal
Course: Appetizer
Cuisine: American
Keyword: fall, pork

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Recipe Source: adapted from Southern Lady Best Recipes 2013

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10 thoughts on “Pork Tenderloin Crostini with Sweet-and-Sour Red Cabbage”

  1. Ok, I’m certain you had me in mind when creating this recipe! Super yum! I’m passionate about cooked cabbage! So pretty too!

  2. Consuelo @ Honey & Figs

    Aww, this looks like a perfect appetizer! I’m a big fan of swwet and sour cabbage, and I like ork tenerloin too, so I think I’d love these. They look so cute too! x

  3. Ari @ Ari's Menu

    What a perfect little appetizer! I love apples and pork together, and that sweet and sour cabbage sounds like the perfect touch on top!

  4. I love cabbage with apples, but I’ve never tried pork with it. The sweet and sour flavor sounds incredible here!

  5. This is such a great sounding (and looking!) appetizer for the holiday season! I love the colors here – that purple is stunning! We really enjoy pork tenderloin but rarely make it … that needs to change!

  6. Anne ~ Uni Homemaker

    This sounds so yummy! Pork tenderloin crostini? Yes please! I can snack on these all day long. 🙂

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