Pork and Ricotta Crostini

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SERVINGS
10
PREP TIME
15
MIN
COOK TIME
36
MIN
TOTAL TIME
51
MIN
DIFFICULTY
Medium
  • 1 Farmer John® California® Natural Pork Tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon plus 1 teaspoon Italian seasoning blend, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups ricotta cheese
  • 1/4 teaspoon onion powder
  • 1 long baguette, cut into ½-inch thick slices
  • Balsamic glaze
  • 3 tablespoons finely chopped fresh flat leaf parsley
  1. Heat oven to 425°F. Rub all sides of tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt and pepper evenly over entire tenderloin. Roast 25 to 30 minutes per pound until internal temperature reaches 150°F. Remove pork from oven and let stand 5 to 10 minutes. Cut pork into very thin slices.
  2. Meanwhile, in small bowl, mix together ricotta cheese, remaining 1 tablespoon Italian herb mix and ½ teaspoon garlic powder, and onion powder until well combined. Set aside.
  3. Place baguette slices on large baking sheet and bake at 425°F for 2 to 4 minutes per side while tenderloin is standing.
  4. To assemble, spread about 1 tablespoon ricotta cheese mix on one side of each baguette slice; top with thin slices of pork. Garnish with a drizzle of balsamic glaze and parsley.

Pork and Ricotta Crostini

SERVINGS
10
PREP TIME
15
MIN
COOK TIME
36
MIN
TOTAL TIME
51
MIN
DIFFICULTY
Medium
  • 1 Farmer John® California® Natural Pork Tenderloin
  • 1 tablespoon olive oil
  • 1 tablespoon plus 1 teaspoon Italian seasoning blend, divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups ricotta cheese
  • 1/4 teaspoon onion powder
  • 1 long baguette, cut into ½-inch thick slices
  • Balsamic glaze
  • 3 tablespoons finely chopped fresh flat leaf parsley
  1. Heat oven to 425°F. Rub all sides of tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt and pepper evenly over entire tenderloin. Roast 25 to 30 minutes per pound until internal temperature reaches 150°F. Remove pork from oven and let stand 5 to 10 minutes. Cut pork into very thin slices.
  2. Meanwhile, in small bowl, mix together ricotta cheese, remaining 1 tablespoon Italian herb mix and ½ teaspoon garlic powder, and onion powder until well combined. Set aside.
  3. Place baguette slices on large baking sheet and bake at 425°F for 2 to 4 minutes per side while tenderloin is standing.
  4. To assemble, spread about 1 tablespoon ricotta cheese mix on one side of each baguette slice; top with thin slices of pork. Garnish with a drizzle of balsamic glaze and parsley.