Pork and Olive Bruschetta
Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 1 1/4 lb. pork tenderloin, silverskin removed*
* 1 Tbsp. olive oil
* 1 1/2 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/4 tsp. black pepper, freshly ground
* 1/2 c. dry white wine, such as Pinot Grigio (for non-alcoholic, substitute chicken broth)
* 1/3 c. green olive spread, or black olive spread, also called olivada or tapenade*
* toasted baguette slices
* 1 Tbsp. olive oil
* 1 1/2 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/4 tsp. black pepper, freshly ground
* 1/2 c. dry white wine, such as Pinot Grigio (for non-alcoholic, substitute chicken broth)
* 1/3 c. green olive spread, or black olive spread, also called olivada or tapenade*
* toasted baguette slices
What to do:
1. Preheat oven to 425°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°F, 12 to 15 minutes. Let stand at room temperature for 3 to 5 minutes.
2. 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.
3. 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.
* 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 or eggplant spread, in addition to or substituting for the olive spread, also work well in this recipe. The more spreads, the merrier! This is a versatile appetizer that goes well with either red or white wine. Go Italian with Chianti or Pinot Grigio, or serve Italian-style cocktails, such as Negronis or Campari and sodas.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. 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.
3. 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.
* 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 or eggplant spread, in addition to or substituting for the olive spread, also work well in this recipe. The more spreads, the merrier! This is a versatile appetizer that goes well with either red or white wine. Go Italian with Chianti or Pinot Grigio, or serve Italian-style cocktails, such as Negronis or Campari and sodas.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 350; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 45mg; Total Carbs: 44g; Fiber: 2g; Protein: 23g; Sodium: 730mg;