Light Summer Fare: Maximum 'Wow,' Minimum Effort

Warm weather, cool drinks and good food is a recipe for the perfect summer party.  When it comes to menu planning for a casual summer gathering, you want a maximum “wow” factor for minimum work.   A great way to achieve this is by featuring an hors d’oeuvre that can be presented in several ways. 

One of my favorites is Tortilla Crisps with Roasted Pork Tenderloin.  They are easy to make and can be topped in many ways to suit almost any taste. 

Tortilla Crisps with Roasted Pork Tenderloin

For the Tortilla Crisps:

Ingredients:

1 package of any size flour tortillas

(Corn tortillas won’t crisp in the oven like flour tortillas will.  You may use whole wheat if preferred. Also, for this recipe, you will need approximately 20 crisps.)

You will need:

Baking sheet

Round cookie cutter (I used a 1.5” diameter cutter.  You want the toasted crisp to be easily handled as a finger food.)

Process:

Preheat oven to 300 degrees for the tortilla crisps.

Making a stack of about 5 tortillas, press out circles using the cookie cutter.  Separate and place in a single layer on a baking sheet, being careful not to overlap. 

Put these in your preheated oven.  Check them at 10 minutes but they may need more time.  They should be toasted dry and crisp.

For the Pork:

Ingredients:

1 Pork Tenderloin just over 1 lb.  (This will provide enough meat for 20-plus crisps depending on how thin you slice the tenderloin.)

Barbecue Spice Rub  (I make a spice rub that is a combination of brown sugar and stronger seasonings such as chipotle and chili powder.  Use your favorite barbecue rub from the grocery or one you make yourself.)

2 T vegetable oil

You will need:

Oven-proof sauté pan

Meat Thermometer

Process:

Preheat oven to 400 degrees. 

While your oven is preheating, generously apply your spices on the tenderloin. 

On the stovetop, preheat an oven-proof sauté pan with vegetable oil and add your seasoned tenderloin.  Sear for a couple of minutes on each side until it takes on a rich brown color. 

Put the sauté pan in your preheated 400 degree oven for approximately 15-20 minutes or until it reaches an internal temperature of 155 degrees.  Once you remove it from the oven let tenderloin rest for 10 minutes. 

Pork tenderloin is easy to overcook. Carry-over cooking will naturally occur after the tenderloin is removed from the oven, so allow for at least 10 minutes rest time after you achieve an internal temperature of 155 degrees. 

Thinly slice tenderloin and place on top of tortilla crisps.  The moist tenderloin will soften the crisps if assembled too early.  I recommend putting everything together an hour or less before serving.

Toppings:

This is a very versatile hors d’oeuvre base.  For variety I made three types of tenderloin crisps

Peaches:  Dice fresh or grilled peaches and top of tenderloin crisp.  For information on grilling peaches, see my column. The contrast in texture and taste between the crisp, tenderloin and sweet peach is a winner.

Pepper Jack Cheese and Barbecue Sauce: Top with a thin slice of pepper jack cheese and drizzle with a barbecue sauce for a sweet, smoky flavor with a little bite.

Salsa and Scallions: Top with fresh salsa and chopped scallions for a southwestern hors d’oeuvre.

You can take this hors d’oeuvre in many directions.  Experiment with your favorite toppings.  Enjoy!

Zachary Pope is an award-winning chef and owner of Roundz Catering.  He and his family live in Crofton.