Pinot Noir Pork Bruschetta
Ingredients
  • 2/3cup Pinot Noir Wine Vinegar
  • 3tablespoons extra virgin olive oildivided
  • 2tablespoons chopped fresh rosemary
  • 4cloves garlicminced
  • Salt and freshly ground pepper to taste
  • 1 pork tenderloin
  • 24 baguette slices
Instructions
  1. Stir together vinegar and 1 tablespoon olive oil, rosemary, garlic, salt and pepper in a medium
  2. bowl.
  3. Place pork and 1/2 cup marinade in a large re-sealable plastic bag; refrigerate pork and
  4. reserved marinade for several hours or overnight.
  5. Brush baguette slices with remaining 2 tablespoons olive oil.
  6. Grill or cook in a hot grill pan, turning once, until pale golden and lightly grill marked.
  7. Preheat oven to 400°F.
  8. Remove pork from marinade and place in a small roasting pan.
  9. Bake for 20 to 25 minutes or until pork reaches 150°F internally.
  10. Let stand for 5 to 10 minutes, then thinly slice.
  11. Place 2 slices onto each baguette and brush with reserved marinade..
  12. Makes 8 appetizer servings.