Pork and Olive Bruschetta

  • Active Time 10m

8 servings, 3 bruschetta each


  • 1 tablespoon olive oil
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 1/4 pound pork tenderloin, silverskin removed (see Tip)
  • 1/2 cup dry white wine, such as Pinot Grigio (for non-alcoholic, substitute chicken broth)
  • 24 baguette slices, toasted
  • 1/3 cup green olive spread or black olive spread, also called olivada or tapenade (see Tip)


Preheat oven to 425 degrees F. Heat the oil in a large ovenproof skillet over medium-high heat.

Combine the Italian seasoning, salt and pepper in a small bowl. Rub all over the pork. Add to the skillet and cook, turning occasionally, until browned, about 5 minutes.

Leave the pork in the skillet and roast, turning occasionally, until an instant-read food thermometer inserted in the center of the pork reads 145 degrees F, 12 to 15 minutes. Remove from the skillet and let stand at room temperature for 3 to 5 minutes.

Heat the skillet over medium-high heat. Add wine and bring to a boil, scraping up browned bits in the pan with a wooden spoon. Cook until reduced to about 2 tablespoons, about 5 minutes. Set aside.

Slice the pork crosswise into 24 slices. For each bruschetta, place 1 pork slice on each toasted baguette slice. Top with about 1/2 teaspoon olive spread and drizzle with pan juices. Serve warm.

Tip: If you desire to tie the tenderloin, cotton kitchen twine (also called butcher's twine) is handy to have on hand for a number of chores, especially tying tenderloin to help them keep their shape during cooking. If you don't have it, use unwaxed and unflavored dental floss.<br / > Roasted red pepper spread or sun-dried tomato pesto, in addition to or substituting for the olive spread, also work well in this recipe.

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 10816

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