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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Pinot Noir Wine Vinegar

Pinot Noir Pork Bruschetta

Prep time: 15 minutes

Marinate time: several hours or overnight. 
Cook time:20 to 25 minutes

  • 2/3 cup Pinot Noir Wine Vinegar
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 pork tenderloin
  • 24 baguette slices

Stir together vinegar and 1 tablespoon olive oil, rosemary, garlic, salt and pepper in a medium bowl.  Place pork and 1/2 cup marinade in a large re-sealable plastic bag; refrigerate pork and reserved marinade for several hours or overnight.  Brush baguette slices with remaining 2 tablespoons olive oil.  Grill or cook in a hot grill pan, turning once, until pale golden and lightly grill marked.  Preheat oven to 400°F. Remove pork from marinade and place in a small roasting pan.  Bake for 20 to 25 minutes or until pork reaches 150°F internally.  Let stand for 5 to 10 minutes, then thinly slice. Place 2 slices onto each baguette and brush with reserved marinade..  Makes 8 appetizer servings.

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