Pork Croissants with Humboldt Fog

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Prep Time: 20 minutes + 30 minutes marinating

Cook Time: 10 minutes

Servings: 4


  • 1
    Good Nature® Pork Tenderloin
  • 1 tbsp
    cocoa powder
  • 1 tbsp
    smoked paprika
  • 1 tbsp
    light brown sugar
  • 1 tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper
  • 2 tbsp
    olive oil, divided
  • 4 large
  • 4
    croissants, split horizontally and toasted
  • 2 oz
    humboldt fog cheese
  • 2 cups
    frisee or arugula, rinsed and dried

Preheat grill to high. In a small bowl, combine cocoa powder, paprika, sugar, salt, and pepper. Rub the pork with the spice mixture and let stand 30 minutes at room temperature.

Brush the pork with 1 tablespoon oil and place on the grill. Cover and cook 9 to 10 minutes, turning every 2 minutes or until tenderloin reaches 145°F in the thickest part of the meat. Remove to a cutting board and wrap tightly with foil; let rest 10 minutes.

While the pork is resting, heat the remaining tablespoon of oil in a large nonstick skillet over medium. Crack the eggs into the pan; if the oil begins to splatter, lower the heat. Cook until the tops of the whites are set but the yolk is still runny for sunny side up eggs. If you prefer fried eggs, flip them over and cook an additional 30 seconds. Season with salt and pepper.

To serve, thinly slice the pork. Layer slices of pork on the croissant, top with cheese, fried egg, and frisee or arugula. Cover with the croissant top and serve.

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