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Preheat your oven to 375-F.
Mix the rub ingredients and liberally rub it all over the pork tenderloin.
Bake the pork tenderloin on a sheet pan in a 375-F oven for about 20 minutes or until it reaches 145-F on a digital meat thermometer.
Let the pork rest and cool for at least 15 minutes.
Meanwhile, make the crema by mixing the sour cream, mayonnaise, lime juice, and lime zest in a small bowl. Add a pinch of salt and mix well.
Slice the baguette on an angle making oblong slices and pop them into the toaster or toast them in the oven with the cooking meat. You want them lightly crispy but without much color on them.
Slice the pork tenderloin into ¼-inch thick slices.
Add the crema to a squirt bottle or put it into a zipper-top plastic bag with a tiny bit of one bottom corner snipped off. You can squeeze the crema out to top your crostini.
Top each slice of toast with a slice of pork tenderloin, and decorate the slices with the lime crema.
Serve and enjoy!