Holiday Apps? Try my Spiced Roasted Pork Tenderloin

Have I got something tasty for you today! Say hello to my Spice Roasted Pork Tenderloin.

If you’re looking for a lean, flavorful, make-ahead appetizer that’s going to impress your friends, this is the one. Not only is pork tenderloin super reasonably priced in this crazy world we’re in right now, running between $12-$14 for four, but this dish is easy to make and lends itself easily to advance preparation.

I found the original recipe decades ago in a Better Homes & Gardens compilation cookbook, since long gone, but this has stayed in my rotation ever since first happening upon it. I’ve made some adaptations over time, but the vibe is the same: Make a rub with some presence, hit that pork with it hard, roast, slice thinly, then accent the spice with a bit of citrus.

At a private class I hosted last week, this was the favorite recipe out of a nice assortment of winners! In fact, I like it so much that I even hosted a demo with AARP Maryland today, and boy did I have fun! Check out the next one.

To make ahead, simply rub the pork, then wrap in plastic wrap and refrigerate for an hour, or even up to overnight.

You can even roast it and let cool to room temp, then fridge it until you’re ready to use it, within the next day or so. Even cold it’s fantastic! And if you’re not feeling the baguette slicing vibe yourself, most grocery store bakeries will happily slice a baguette for you if you ask. You’ll have nice uniform pieces cut and ready. And sometimes, if I have bread that’s maybe a day or two past its prime, I’ll whip out a biscuit cutter, cut the bread into rounds and toast them before topping with the mayo and pork.

Give this one a try and let me know what you think!