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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes » BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN,...

BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA
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 split 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:
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 pandesal buns split in 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
Procedure:
Roasted Pork Tenderloin:
Pre-heat oven at 375’F/190’C.
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.
To prepare the bread:
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.
For the Salsa:
Combine all ingredients together and dress with the honey-dijon vinaigrette. Season with salt and pepper to taste.
To Assemble:
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.
Makes 16 servings.

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

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 split 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:

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 pandesal buns split in 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

Procedure:

Roasted Pork Tenderloin:

Pre-heat oven at 375’F/190’C.

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.

To prepare the bread:

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.

For the Salsa:

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

To Assemble:

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.

Makes 16 servings.


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