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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