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

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by: Jeannie Maristela






When I was 14 years old, I used to religiously watch a cooking show titled BIBA’S ITALIAN KITCHEN hosted by a charming middle-aged Italian cook named Biba. She would often make bruschetta with every imaginable topping, from the classic diced tomatoes, mozzarella, basil, and garlic to the more earthy and rustic toppings such as grilled artichokes, roasted peppers, olive tapenade, garlic sauteed morels and chanterelle mushrooms, pancetta and prosciutto di parma. The list of savory ingredients she puts on top of grilled or toasted slices of bread were endless and so disarmingly scrumptious that I believe it was she who introduced me to the most wonderful world of crunchy and sophisticated toasts!… because prior to that gastronomic enlightenment, I was just a plain-toast-with-a-light-smooch-of-mayo kinda young girl. :) I always find make up an excuse to make bruschetta even with whatever topping I can score from my fridge or cupboard. But these Bruschetta bites -Toasted Pandesal buns brushed with extra virgin olive oil and rubbed with fresh garlic, topped with slices of Roasted Pork Tenderloin, melted Gruyere Cheese and Avocado Salsa dressed with honey-dijon vinaigrette are very much sophisticated and well dressed for any cocktail or formal brunch. Bon Appetit!




ingredients

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serves: 16

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

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

Servings Per Recipe: 16

Amount per Serving

Calories: 266

  • Total Fat: 16.9 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.2 mg
  • Sodium: 134.4 mg
  • Total Carbs: 14.1 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 10.1 g
  • Protein: 15.4 g
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preparation

1.  Roasted Pork Tenderloin:

2.  Pre-heat oven at 375’F/190’C.

3.  Season and rub the pork with the spice mix. Heat the skillet and oil over medium-high heat, once pan is hot, sear the tenderloin and brown and caramelized all over. Immediately transfer to a roasting pan and cover with foil. Roast inside the oven for 25-30 minutes or until an instant read thermometer inserted in the thickest part of the roast reads an internal temperature of 170’C (pork is cooked through). When the roast is cooked, remove from the oven and let it rest without removing the foil cover (to prevent the meat from drying out). After the roast has rested, set aside and carve the meat just before assembling the bruschetta.

4.  To prepare the bread:

5.  Arrange the slices of bread onto a baking sheet. Brush each slice with extra virgin olive oil. Toast inside a 350’F pre-heated oven for 4-6 minutes or until bread gets lightly browned. Rub each slice of bread with the fresh clove of garlic.

6.  For the Salsa:

7.  Combine all ingredients together and dress with the honey-dijon vinaigrette. Season with salt and pepper to taste.

8.  To Assemble:

9.  Carve/slice the roasted pork tenderloin into 16 slices (1/4 inch thick). Place the pork slices onto the pieces of bread and top each with the cheese slices. Place the bread again inside the oven to melt the cheese. Top each bruschetta with the avocado salsa. Serve warm.

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