Ineda Rub (dilute 1 Tbsp of rub with 3 Tbsp olive oil)
Cream Cheese (optional)
Cooking Directions:
Pre-heat oven to 425 degrees F
Pat the pork tenderloin dry with a paper towel, and rub the entire loin with a generous amount of Ineda Rub until evenly distributed.
Place the tenderloin in a heavy stainless-steel or other metal pan, preferably on a metal rack.
Sear the tenderloin for 15 minutes at 425 degrees F and then turn the oven down to 325 degrees F for the remainder of the cooking time.
Pork tenderloin will cook rather quickly after the sear, so periodically check the internal temperature (preferably with an instant-read digital meat thermometer) by inserting the meat thermometer in thickest part of tenderloin.
Cook until tenderloin reaches an internal temperature of 145 degrees F. Remove from oven, cover with aluminum foil, and let rest approximately 15 minutes.
Arrange bread slices on baking sheet, and lightly spoon Ineda Rub mixture onto each. Lightly toast bread in oven while pork rests.
Slice pork to approximately ½ inch servings, assemble onto toasted bread, and serve. Take this appetizer to another level by adding a small amount of cream cheese to further enhance the flavor.
