Subj : BH&G 2676
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork & Olive Bruschetta
 Categories: Pork, Herbs, Breads, Wine
      Yield: 8 Servings
 
  1 1/4 lb Pork tenderloin; silverskin
           - removed
      1 tb Olive oil
  1 1/2 ts Italian seasoning
    1/2 ts Salt
    1/4 ts Black pepper
    1/3 c  Green olive spread, or black
           - olive spread, also called
           - olivada or tapenade *
    1/2 c  Dry white wine; or chicken
           - broth
 
  Set oven @ 425ºF/218ºC.
  
  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,
  12-15 minutes. Let stand at room temperature 3-5 minutes.
  
  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.
  
  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.
  
  * Roasted red pepper spread or sun-dried tomato pesto, in
  addition to or substituting for the olive spread, also
  work well in this recipe.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am a cocktail evangelist.

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