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

Servings: 8 -10


  • 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


  • 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.
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