By Chef Alli

Pork Tenderloin Crostini with Goat Cheese and Pepper Jelly


1 fully cooked pork tenderloin, sliced about ½-inch thick

12 lightly toasted baguette slices, about ¼-inch thick

8 oz. goat cheese log, chilled and sliced into rounds about ¼-inch thick

Your favorite hot pepper jelly 

Apple slices for garnish, optional

Fresh thyme for garnish, optional

Fresh sprigs of rosemary for garnish, optional

*There are typically two tenderloins in a package, though it’s hard to see that through the packaging at the time of purchase. To know for sure, check the weight noted on the package. If it weighs about two pounds, there are two pork tenderloins inside since individual pork tenderloins typically weigh about one pound. 


To make the crostini, place the toasted baguette slices onto a serving platter, top with pork tenderloin slices and goat cheese, then spoon on a bit of pepper jelly; serve. Can be made ahead one to two hours and placed into refrigeration until ready to serve. For an added pop of color, apples, fresh sprigs of rosemary and fresh thyme may be included as a garnish.