Spiced Pork Tenderloin Crostini

prep time:: 30 min
total time:: 1 hr 10 minutes

Makes 36

Donna

Delicious and filling.

ingredients

1/2 t seasoned salt
1/2 t garlic pepper
1/2 t dried marjoram leaves
1/4 t ground sage
1 lb pork tenderloin
36 slices (1/4 to 1/2" thick)baguette style French bread (from 10oz loaf)
1/4 cup Dijon mustard
3/4 cup apple-cranberry chutney (from 8.5 oz jar)
1/3 cup crumbled blue cheese
fresh marjoram leaves

directions

1
Heat oven to 425. Mix seasoned salt, garlic pepper, marjoram and sage. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in the thickest part of the pork. Bake uncovered 20 to 25 min. or until thermometer reads 155. Cover pork with aluminum foil and let stand 10 to 15 min. until thermometer reads 160.
2
Meanwhile, reduce oven temperature to 375. Place bread slices in an ungreased jelly roll pan, 15 1/2x10 1/2x1” Bake about 5 min. or until crisp. Cool.
3
Cut pork into very thin slices. Spread each bread slice with about 1/4 t mustard. Top each with a thin slice of pork, 1 t chutney, about 1/2 t cheese and marjoram leaves.

notes

Crostini can be baked up to 2 hrs in advance, pork can be cooked and refrigerated 24 hrs in advance. It’s best to assemble the appetizers close to serving time.

Source: Donna