Pork Tenderloin Crostini
Pork Tenderloin Crostini with Dijon Crème, Pickled Shallots & Crispy Sage
Where cozy leftovers meet cocktail-hour elegance.
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SERVES
18 crostini
PREP TIME
30 minutes
REST TIME
20-30 minutes
COOK TIME
15 minutes
TOTAL TIME
45-60 minutes
LEVEL
Made With Intention
INTRODUCTION
What I love most about this recipe is that it was born from a pivot.
We originally created it because we had leftover pork tenderloin, leftover garlic-herb jus, and were looking for a way to transform them into something completely different. The original dinner had evolved several times—from pear and sage pan sauce, to no pears, to a French-style pan jus—and when the meal was finished, we were left with ingredients that were too good to waste.
Instead of making sandwiches, we asked ourselves:
"How do we turn leftovers into something that feels intentional?"
The answer became these crostini.
The Dijon crème adds richness and tang. The quick-pickled shallots bring brightness. The fried sage contributes an earthy crispness that instantly elevates the dish. The bacon adds just enough smoky contrast without overwhelming the other flavors.
The result is something that feels simultaneously rustic and refined—exactly the kind of thing we imagine being served beside a fireplace with a glass of wine on a cool autumn evening.
INGREDIENTS
For the Crostini
1 French baguette
2 tablespoons olive oil
For the Dijon Crème
2 tablespoons Dijon mustard
ABOUT THIS RECIPE
Warm slices of pork tenderloin layered over toasted crostini with tangy Dijon crème, quick-pickled shallots, crispy sage, and a drizzle of garlic-herb jus. An elegant appetizer that's equally suited for holiday gatherings, dinner parties, or a cozy evening with friends.
Notes from the Hearth
A French baguette provides the ideal balance of crunch and chew for crostini.
Slice pork approximately ¼ inch thick for the perfect bite.
Butter-fried sage offers a richer flavor than oil-fried sage and complements the pork perfectly.
The reserved sage butter is liquid gold. Save every drop.
The jus should remain glossy and pourable, never thick like gravy.
If adding bacon, use it sparingly. Think confetti, not blanket.
This recipe is best served slightly warm.
PAIRING SUGGESTIONS:
Serve with:
Dry Reisling
Belgian Blonde Ale
Rosemary Lemonade
TAGS
STEPS
Step 1: Prepare the Pickled Shallots
In a small saucepan combine:
¼ cup vinegar
¼ cup water
1 teaspoon sugar
½ teaspoon salt
Bring just to a simmer and stir until dissolved.
Place sliced shallots into a bowl or jar and pour the hot liquid over them.
Allow to sit for 20–30 minutes.
Drain before serving.
Step 2: Fry the Sage
Melt 2–3 tablespoons butter in a small skillet over medium heat.
Once the butter becomes foamy, add the sage leaves.
Cook approximately 5–10 seconds per side until crisp.
Transfer to paper towels and season lightly with salt.
Reserve the sage-infused butter.
Step 3: Finish the Jus
If the leftover jus is too thin for drizzling:
Whisk together:
½ teaspoon flour
1 teaspoon cold water
Stir into the warmed jus and simmer gently for 1–2 minutes until it lightly coats the back of a spoon.
Finish with:
½ tablespoon cold butter
Whisk until glossy.
The goal is a silky drizzle, not a thick gravy.
Step 4: Make the Dijon Crème
Whisk together:
2 tablespoons Dijon mustard
2 tablespoons sour cream or crème fraîche
1 teaspoon honey (optional)
Pinch of salt
Fresh cracked pepper
Taste and adjust seasoning as desired.
Step 5: Toast the Crostini
Preheat oven to 400°F.
Slice the baguette into ½-inch slices on a slight diagonal.
Brush lightly with olive oil.
Bake for 8–10 minutes, flipping halfway through, until golden brown.
Optional: While still warm, lightly rub each toast with a cut garlic clove.
Step 6: Warm the Pork
Slice pork tenderloin approximately ¼ inch thick across the grain.
Warm gently in a skillet with a few spoonfuls of jus.
Avoid overcooking.
Step 7: Assemble
Spread a thin layer of Dijon crème on each crostini.
Top with a slice of warm pork.
Drizzle lightly with the finished jus.
Add a few strands of pickled shallot.
Finish with a crispy sage leaf.
If desired, sprinkle with a tiny amount of finely crumbled bacon.
For an extra touch, drizzle a few drops of the reserved sage butter over the finished crostini.