Ingredients
| 1 | tablespoon vegetable oil |
| 1 | (24-ounce) HORMEL® Dry Seasoned Herb Pork Loin Fillet |
| 1 | long baguette-style French bread loaf, sliced and toasted |
| 1 | (8-ounce) container garlic and herb cream cheese |
| 1½ | cups sliced strawberries |
| 1 | cup baby arugula leaves |
| Balsamic glaze, as desired |
Directions
Heat oven to 425°F.
In large ovenproof skillet, heat oil over medium-high heat. Cook pork 5 minutes on each side or until browned.
Bake 35 to 40 minutes or until internal temperature reads 155°F. Cover pork with aluminum foil and let stand 15 minutes or until thermometer reaches 160°F.
Slice pork into 20 thin slices. Top each bread slice with 2 teaspoons cream cheese, 1 pork slice, sliced strawberries and arugula. Drizzle tops with balsamic glaze.