Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

2 tablespoons olive oil
1 to 1 1/2-pound pre-marinated garlic herb pork tenderloin
1 baguette or Italian bread, sliced into 1/2-inch thick slices
2 - 5 oz. packages soft cheese with garlic and herbs
1 pint grape tomatoes, cut in half
Kosher salt and fresh ground pepper
Olive oil

Preheat oven to 400 degrees.
Heat olive oil in a large over-proof skillet over medium-high heat. Add the pork and sear on all sides. After all the sides have been seared, place the skillet in oven and roast for 15 to 20 minutes per pound or until an instant-read thermometer registers 155 to 160 degrees. Remove from oven and let rest for 10 minutes, basting with the pan juices. Slice pork tenderloin into 1/4-inch thick slices and place in a shallow bowl. Pour about a 1/4 cup of the pan juices onto the pork slices and let sit.
Meanwhile, place baguette slices on a baking sheet and toast in oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
Place the grape tomato slices on a small baking sheet. Toss with a small amount of olive oil and season with salt and pepper. Broil on low for 10 minutes or until the tops start to brown slightly.
Spread toasted baguette slices with a good amount of the herb cheese spread. Top with 1 slice of the pork slices then pipe on top of the pork slice ,a small amount of the herb cheese spread and top with a roasted grape tomato half.