Alouette^® Pork Tenderloin Bruschetta with Fruit Salsa Recipe

1 cup strawberries, diced
1 cup canned, sliced peaches, diced
3 tbsp. honey
1 (1-1 ½ lb.) pork tenderloin
1 loaf (1 lb.) French bread, cut diagonally into 20 slices each ½ inch thick
1 pkg. (6.5 oz.) Alouette Garlic & Herbs or Alouette Garlic & Herbs Light Spreadable Cheese 
¼ cup extra virgin olive oil, for brushing

Pre-heat oven to 400° F.

Mix strawberries, peaches and honey in a small bowl, and set fruit salsa aside to marinate for at least 30 minutes.

Place tenderloin in a shallow baking dish. Bake for 25 minutes or until meat thermometer registers between 155°-160°. Remove from oven (leave oven on) and let stand for 10 minutes.

After rest, slice tenderloin with the grain and set aside.

Brush bread slices with olive oil and place on baking sheet. Bake for 5 minutes at 400° F or until warm and crusty. Remove from oven and let cool slightly.

Spread a thin layer of Alouette Garlic & Herbs Spreadable Cheese onto each bread slice. Top with one slice of pork and 1 tbsp. fruit salsa; serve immediately.