Pork Bruschetta

porkbruschetta 9

This is a unique twist to an old favourite.  My ex introduced me to authentic bruschetta and it is a dish I love to make.  I can say that it was through bruschetta that I first really began enjoying olive oil and started incorporating it into so many of my dishes.  There is a huge difference between olive oil and extra virgin olive oil, and even between various types of extra virgin olive oil on the shelves the differences are countless.  To call an olive oil extra virgin is to say it is the highest quality and virgin indicates that it was not chemically treated nor heated for processing.  Most olive oils you see on your grocery shelves are not true extra virgin olive oils.  They may be cold pressed and a high quality of olive, but mostly you are paying for the name extra virgin olive oil and not for authenticity.  A true extra virgin olive oil will have a darker colour and richer taste.  If your extra virgin olive oil tastes like butter or greasy, it is either expired or not authentic.  Some good brands include Lucini, Colavita and even Rachel Ray has a great quality extra virgin olive oil.  If you are buying at your local grocery, look at the extra virgin olive oil aside the olive oil – you should be able to distinctly tell the difference between the two colour wise, and price wise.  As the process is very involved, you will pay for it.  Keep in mind also that you need to take care in storing your oil.  Do not refridgerate it.  Store it in a cabinet out of light and away from heat – next to the stove is not suitable.  And you should have it used or discarded within one year of purchase, which is NEVER a problem in my house.

Back to the recipe…This dish works well as an appetizer or as a meal and is so very hearty and filling.

Ingredients

1 pound pork tenderloin or trimmed boneless pork chops

1 Tablespoon basil

1 Tablespoon oregano

1 teaspoon fresh ground black pepper

3 cups dry cannellini beans

2 cups Romano cheese, grated

1 loaf Italian loaf bread or French bread, 12+ inches long

2 – 3 cloves garlic, pressed

Extra virgin olive oil

Directions

  • In a heavy sauce pot, add water to beans, covering.  Allow to simmer until tender over medium, keeping beans covered with water at all times.
  • Slice pork meat into 1/4 inch thick strips.  Arrange into a skillet over low heat.  Add olive oil to base of skillet.
  • Sprinkle basil, oregano and pepper over meat and leave to cook.
  • Slice bread into 1/2 to 1 inch thick slices and arrange over an oven safe cookie sheet.
  • Add one cup of cheese to beans and mash slightly with a fork.
  • Spread bean mixture over each bread slice, one to two spoonfuls.
  • Arrange 2 – 3 pieces of pork over top of beans.
  • Sprinkle with remaining cheese and a few jiggers of olive oil over bread.
  • Heat in oven at 200 degrees F for fifteen minutes or until cheese is lightly golden.
  • Serve.

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