Holiday Stuffed Pork Loin
35 MINS
4 servings
GRILLED TUSCAN HERB PORK TENDERLOIN BRUSCHETTA
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GRILLED TUSCAN HERB PORK TENDERLOIN BRUSCHETTA
40 MINS | 8 - 10 servings
Ingredients:
- 1 Hatfield® Tuscan Herb Pork Tenderloin
- 1 container of multi-colored grape tomatoes, cut in half
- 2 cloves of garlic, thinly sliced
- Extra virgin olive oil, used for drizzling (1 tsp. for ricotta)
- Salt and pepper, to taste
- 32 fresh basil leaves, julienned
- Country bread, sliced into ¼ – inch slices and toasted
Preparation:
- Pre-heat grill to medium high for 10 minutes.
- Place tenderloin on grill and cook for 10-12 on each side until internal temperature reaches 145° F at the thickest part.
- Remove and let rest for 3 minutes before slicing.
- Pre-heat oven to 350°F.
- In a medium bowl, put the tomatoes and garlic, drizzle olive oil, salt and pepper.
- On a baking sheet sprayed with cooking spray, place the tomato mixture on the sheet and put in preheated oven for 15-20 minutes. Remove and set aside.
- In another bowl, put ricotta, salt and pepper plus 1 teaspoon of olive oil and mix together.
- On a cutting board line up the toasted country bread and begin assembling. Spread ricotta, then sliced pork, tomatoes and julienned basil. Finally, drizzle with olive oil and fresh cracked pepper.
- Serve as an appetizer.
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