GRILLED TUSCAN HERB PORK TENDERLOIN BRUSCHETTA

Name: GRILLED TUSCAN HERB PORK TENDERLOIN BRUSCHETTA
Total time: 40 MINS
Yield: 8 - 10
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; 

40 MINS

8 - 10 servings

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.