Preheat oven to 425 degrees F. Heat oil in a large ovenproof skillet over medium-high heat. Combine Italian seasoning, salt, and pepper in a small bowl. Rub all over pork. Add to skillet and cook, turning occasionally, until browned, about 5 minutes.

Leave pork in skillet and roast, turning occasionally, until an instant-read food thermometer inserted in center of pork reads 145 degrees F, 12-15 minutes. Let stand at room temperature 3-5 minutes.

Heat skillet over medium-high heat. Add wine and bring to a boil, scraping up browned bits in pan with wooden spoon. Cook until reduced to about 2 tablespoons, about 5 minutes. Set aside. Slice pork crosswise into 24 slices. For each bruschetta, place 1 pork slice on each toasted baguette slice. Top with about 1/2 teaspoon olive spread and drizzle with pan juices. Serve warm.

Roasted red pepper spread or sun-dried tomato pesto, in addition to or substituting for the olive spread, also work well in this recipe.