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1
Preheat oven to 350 degrees F.
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2
In a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes.
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3
Pat dry.
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4
Season with salt and pepper.
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5
Heat 2 tablespoons of olive oil in a medium saute pan over high heat.
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6
Sear the tenderloin until evenly colored and transfer to the oven.
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7
Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes.
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8
Thinly slice.
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9
While tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored.
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10
Reduce the heat to low and deglaze with the sake.
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11
Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft.
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12
Remove from heat.
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13
In a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.
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14
While the onions are cooking, thinly slice the bread.
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15
Rub each piece with a garlic clove and season lightly with salt and pepper.
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16
Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.
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17
On a piece of garlic crostini spread a thin later of goat cheese mixture.
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18
Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.
