Oct 112018
Pork Tenderloin Crostini with Butternut Apple Hash and Apple Balsamic

Makes 16-20 Crostini

This is a wonderful appetizer for fall cocktail parties. The Pork Tenderloin can be topped with the Butternut Apple Hash and served as an entreé as well.


  • Crostini
  • Butternut Apple Hash (Recipe below)
  • Fresh thyme sprigs

Directions for the Pork Tenderloin

  1. Combine apple balsamic, Dijon, thyme, fennel pollen, garlic,  and salt and pepper in a small bowl. Slowly whisk in olive oil.
  2. Clean pork by removing any excess fat and silver skin. Place in a zip-top bag with marinade and mix to coat. Refrigerate for 2 hours (longer if desired), mixing every 30 minutes.
  3. Preheat oven to 375°F. Remove pork from bag and wipe off excess marinade. Discard marinade.
  4. Heat 1 tablespoon olive oil in an ovenproof skillet. Brown pork on all sides.
  5. Bake for 12-15 minutes, or until internal temperature reaches 145°F (cooking time may vary slightly depending on size of tenderloin). Let rest for 10 minutes tented under foil.
  6. Slice tenderloin in 3/8″ slices and place a on Crostini spread with goat cheese, top with Butternut Apple Hash and fresh thyme sprigs.

Ingredients for the Butternut Apple Hash

  • 2 tablespoons Poggi Bonsi extra-virgin olive oil by Trampetti 
  • 1 cup fresh butternut squash, small dice
  • 1/2 cup Granny Smith apple, small dice
  • 1 shallot, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon Casina Rossa Fennel Pollen
  • Sea salt & pepper


Sauté all ingredients over medium heat until tender and slightly browned.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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