Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Enjoy Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins for your next al fresco dinner party, served with a side of fresh summer bruschetta.

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Hey, friends, a picnic can be complicated (thus, only a few posts about picnics on my blog), because it just seems like so much work. But a dinner party? This is what I love.

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

You don’t have to worry about keeping the food cold or warm, or forgetting anything (hand raised!), and then let’s talk bugs. I hate trying to enjoy a meal when there are bees or mosquitos being annoying and pesky!

And I love it when everyone brings a dish!

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Today I’m reaching back to a fun party in our yard a few years ago with Billy Balls (Craspedia Globosa Billy Balls or also known as Drumstick Flowers) and daisies from our yard, and a yummy, summer menu.

Al fresco dining is my favorite. Because when and if the bugs do show up, you can always move to a new location, or even head inside for dessert.

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

For this party, I made a delicous Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloin recipe.

Pork tenderloins are super easy, and don’t take long to cook, so you can get back to your guests!

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

We served a fresh blue cheese bruschetta with chopped tomatoes and corn, served with a traditional balsamic-glazed pork tenderloin.

The ultimate summer bruschetta (and yes, with pickles!)

You can absolutely prepare this recipe in the oven, if you’re not a grillmaster.

Grilling a tenderloin will lock in the juices, so you might expect a slightly different taste or look to the pork.

But the secret ingredient? A delicious pork dish served with a summer-fresh bruschetta, with a glass of Rose wine!

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Happy al fresco dining, Friends!

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins
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Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloin

Servings: 8 -10

Ingredients

  • 1/2 cup blue cheese
  • 1/2 cup fresh corn about 3 cobs, cooked and cut off the cob
  • 1/2 cup roma tomatoes chopped
  • 1/2 cup pickles chopped (dill or bread and butter flavors)
  • 1/4 cup red onion diced
  • 1/2 tsp. chipotle chili pepper or cayenne; optional
  • 1/2 cup basil or dill chopped
  • 2 1.5 pounds pork tenderloins
  • Salt and pepper
  • 3 Tbsp. olive oil
  • 1/3 cup dry red wine
  • 1/2 cup beef stock
  • 1/4 cup balsamic vinegar
  • 1 tsp. butter

Instructions

  • For the bruschetta, combine blue cheese with fresh ingredients (corn, tomatoes, pickles, onion, herbs, and optional chili pepper); lightly mix together. Cover and refrigerate.
  • For the pork, season the tenderloins heavily with salt and pepper. Gently rub with 1 Tbsp. olive oil.
  • Heat skillet on high and add 2 Tbsp. olive oil. Sear the tenderloins for 3 minutes on each side, lowering the heat to medium and cooking until done (145 degrees with a meat thermometer).
  • Remove tenderloins and cover with foil to keep hot.
  • Remove the pan from the heat and add the wine, scraping any browned meat bits from the bottom of the pan. Return to heat and add the stock, cooking for 2-3 minutes to reduce the sauce.
  • Whisk in the vinegar and butter, cooking for 2 more minutes, reducing the sauce.
  • Slice the meat, and plate on a serving platter; spoon the sauce over the sliced meat.
  • Serve the meat alongside the Blue Cheese Bruschetta. Garnish with whole basil leaves.

More recipes: Pickle Caprese Salad Kebabs, Apricot Ricotta Honey Basil Bites, Pumpkin, Bacon & Goat Cheese Dip, and Grilled Bacon-Wrapped Corn.

Blue Cheese Bruschetta Balsamic-Glazed Pork Tenderloins

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