Bruschetta Pork Tenderloin (with Balsamic Sauce)
Bruschetta Pork Tenderloin delivers gourmet flavor in just 30 minutes. Juicy seared pork is drizzled with balsamic sauce and served alongside a tangy and crisp blue cheese bruschetta.
Ingredients
make the bruschetta:
- ½ cup blue cheese
- ½ cup fresh corn, about 3 cobs, cooked and cut off the cob
- ½ cup Roma tomatoes, chopped
- ½ cup pickles, chopped (dill or bread and butter flavors)
- ¼ cup red onion, diced
- ½ tsp. chipotle chili pepper, or cayenne; optional
- ½ cup basil or dill, chopped
make the pork tenderloins:
- 3 pounds pork tenderloins, 2 loins that are about 1.5 pound each
- Salt and pepper
- 3 Tbsp. olive oil
- ⅓ cup dry red wine
- ½ cup beef stock
- ¼ 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.
Nutrition Facts
Calories: 278kcal, Carbohydrates: 5g, Protein: 38g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 118mg, Sodium: 387mg, Potassium: 812mg, Fiber: 1g, Sugar: 3g, Vitamin A: 353IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 2mg