| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra virgin olive oil, Bertolli®
- 1 1-1 1/2 pound pre-marinated apple bourbon pork tenderloin, Hormel®
- 24 to 30 1/2 inch-thick slices baguette-style French bread
- 1 package (5.2 ounce) semisoft cheese with garlic and herbs, Boursin®
- 12 to 15 cherry tomatoes, cut in half
Instructions
- 1. Preheat oven to 425 degrees F. In an oven-proof skillet heat oil and brown pork on all sides. Place skillet in oven. Roast 25 minutes or until internal temperatures reaches 155 degrees F.
- 2. Place bread on a baking sheet. Bake 5 minutes or until toasted. Spread with 1 heaping teaspoon of cheese. Cut pork into 24 slices and place on top of bread. Top with cheese and tomato halves.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 270 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 56 mg |
| Sodium | 355 mg |
| Serving Size | 1 of 8 servings |
| Calories | 270 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 56 mg |
| Sodium | 355 mg |