BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA

For the Roasted Pork Tenderloin:

1 lb (approximately) whole pork tenderloin, trimmed

2 tablespoons (use either of the two spice mix)

GARLIC AND PAPRIKA SPICE RUB or MEXICAN SPICE MIX/TACO SEASONING

2 tablespoons olive oil/canola oil (for searing)

For the Bruschetta:

8 in pandesal buns split halves/2 baguettes sliced into 16 pieces

1/4 cup extra virgin olive oil

2 cloves of garlic, peeled

16 slices gruyere cheese

For the Avocado Salsa:

1 whole avocado, cut into small dice

1 large tomato, cut into small dice

1 medium-size red onion, chopped

1 red chili, deseeded and chopped (optional)

2 tablespoons honey-dijon vinaigrette (1/4 cup olive oil/canola oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard)

salt and pepper to taste