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.
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