Pecan-Crusted Pork Tenderloin Crostini With Strawberry Balsamic Sauce

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1 cup ground pecans

1 cup bread crumbs

1/4 cup firmly packed brown sugar

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon ground red pepper flakes

2 large eggs

2 (1-pound) pork tenderloins, trimmed

Toasted French bread rounds

2 cups baby arugula leaves

Herbed Cream Cheese Spread, recipe follows

Balsamic Strawberry Sauce, recipe follows

Fresh thyme leaves for garnish, optional

1 (8-ounce) package cream cheese, softened

1/4 cup mayonnaise

2 tablespoons minced fresh thyme leaves

1 tablespoon minced fresh chives

Salt and freshly ground black pepper

2 cups chopped fresh strawberries (about 1 pound)

2 tablespoons sugar

2 tablespoons balsamic vinegar

2 tablespoons cornstarch

1/4 cup chicken broth

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