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Pork and Olive Bruschetta

Source: National Pork Board
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Active Time:  10 Minutes

  8 servings, 3 bruschetta each
1 1/4 pound pork tenderloin, silverskin removed*
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/3 cup green olive spread, or black olive spread, also called olivada or tapenade**
1/2 cup dry white wine, such as Pinot Grigio (for non-alcoholic, substitute chicken broth)

* 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.
**Roasted red pepper spread or sun-dried tomato pesto, in addition to or substituting for the olive spread, also work well in this recipe.
Pork and Olive Bruschetta Recipe at
Preheat oven to 425 degrees F. Heat oil in a large ovenproof skillet over medium-high heat. Combine Italian seasoning, salt, and pepper in a small bowl. Rub all over pork. Add to skillet and cook, turning occasionally, until browned, about 5 minutes.

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

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

Slice 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.

Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 10/11/2011
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