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Pork Tenderloin Crostini with Apricot Horseradish Chutney

Marie Cook
Prep Time 10 mins
Cook Time 1 hr
25 mins
Course Appetizer
Cuisine American
Servings 24 Servings


  • 1 1lb Pork Tenderloin
  • 2 tsp Pappy's Choice Seasoning Or any rib rub you have that you like
  • 2 cups Apricot Jam
  • 1 cup Horseradish
  • 2 tsp Black Pepper
  • 1 small Baguette
  • 2 cups Baby Arugula


  • Season your tenderloin with Pappy's or any Rib Rub that you like and roast at 350 degrees for 1 hour or until the internal temperature reaches 165 degrees. You can grill if you choose to. Take it out of the oven and put it into the fridge to cool. You want to wait until it has cooled to slice it, it works much better this way. Combine the Apricot Jam, Horseradish and pepper in a small bowl and whisk until somewhat smooth. Slice your Baguette and brush with a bit of olive oil and bake 10 minutes at 350 degrees to make your Crostini's. When the crostini's come out of the oven you're ready to assemble. Slice the cooled tenderloin into 1/8" slices. Put a good schmear of the chutney on each crostini and top with a slice of the tenderloin, add another dollop of the chutney on top (this helps hold the arugula in place) and top with a couple of pieces of baby arugula.