Recipe courtesy of Diageo

Herb Cheese Tenderloin

  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 8 servings
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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


  1. 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. 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.
  3. Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
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