These bites are really more like montaditos, small sandwiches served at tapas bars all around Spain. Here, we play with the classic combination of fruit and cheese. The drizzle of chimichurri sauce is surprising herby zing that pulls it all together. Serve these as appetizers at a summertime party (try grilling the tenderloin) or even as a full meal for 3 or 4..
Serves: 6 as appetizer
Time: 30 min
Ingredients for Pork Tenderloin Bites with Brie & Strawberry
- 1 24-30 oz. Campo Grande Tenderloin
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 4 strawberries, sliced thin
- 3 Tablespoons chimichurri
- 1 baguette, cut into 12, 1-inch slices
- 10 oz. brie cheese
- Black pepper
Preparation for Pork Tenderloin Bites with Brie & Strawberry
- Trim any excess fat from the tenderloin and season with salt, pepper, thyme, and rosemary. Let the meat sit on the counter while you prepare the remaining ingredients and let it come to room temperature.
- Toast the bread slices on both sides.
- Cut the brie into pieces roughly the size of the bread slices, about ½-inch thick.
- Heat up a cast iron skillet and cook the tenderloin for 5 minutes on each side, until it reaches an internal temperature of 145ºF. Turn every minute or so to keep it from burning on the exterior. Remove from heat and let rest for a few minutes.
- To build your montaditos, slice the tenderloin in about ½-1-inch thick slices (you need to get 12 slices out of the tenderloin). Place the pieces of tenderloin on top of the toasted bread and top each with a slice of brie.
- Use a kitchen torch to melt the cheese (or alternatively place the toasts in the oven under the broiler). Lay the strawberry slices on top and top with a drizzle of chimichurri. Use a toothpick to hold it all together and serve. ¡Buen provecho!