Holiday Pork Crostini

Servings: 20

Ingredients

• 1¼ pound pork tenderloin
• 1 teaspoon salt
• 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• One French baguette (about 10 ounces)
• 2 tablespoons olive oil
• Flaky sea salt, to taste
• 4 ounces goat cheese (or cream cheese)
• ½ cup cranberry sauce
• ½ cup pomegranate seeds
• Rosemary sprigs, optional

For the pork:

1. Preheat oven to 400 F.
2. Pat the pork tenderloin dry and place in a baking dish.
3. In a small bowl, combine the salt, rosemary, black pepper, and garlic.
4. Sprinkle the mixture over the pork tenderloin; bake for 18 to 22 minutes, or until the internal temperature is 145 F.
5. Let the pork rest for 5 minutes before slicing.
6. While the pork is resting, bake the crostini.

For the crostini:

1. Slice the bread into ½-inch thick pieces.
2. Place the bread on a parchment-lined baking sheet.
3. Brush both sides of the bread with olive oil, then sprinkle with sea salt.
4. Bake for 5 to 7 minutes, or until golden brown.

Assemble:

1. Spread about 1 teaspoon goat cheese onto each crostini.
2. Top with thinly sliced pork tenderloin, cranberry sauce, and a few pomegranate seeds.
3. Garnish with a rosemary sprig, if desired.