Pork Tenderloin Bruschetta Toast
Serve our Roasted Garlic and Cracked Black Pepper Pork Tenderloin Bruschetta Toast for a delicious holiday appetizer.
- 1 whole Pork Tenderloin Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin
- 1 baguette sliced into toasts
- 3 cloves garlic divided
- 6 tomatoes
- 8 basil leaves
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar optional
- salt + pepper to taste
Preheat oven to 425 degrees F.
Slice the Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Tenderloin into thin slices, about 1/4-1/2 inch.
Sear and cook the pork slices on both sides until it reaches an internal temperature of 145F.
Toast your bread in the oven and then rub with a piece of fresh cut garlic once done. Then top each piece of toast with the cooked pork tenderloin slices.
Cut tomatoes in half and remove the seeds. Chop the tomatoes and then place them into a bowl.
Chiffonade fresh basil and chop 1-2 cloves fresh garlic, and add to the tomatoes. Also add in the vinegar, olive oil, salt, and pepper.
Calories: 60kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg