Great Tastes of Manitoba

Spiced Pork Tenderloin Crostini with Apple Cranberry Chutney

1 3/4 hours
Prep: 45 minutes | Cook: 1 hour | Servings: 30 Crostini


  • 2 tsp (10 mL) EACH garlic salt, ground black pepper and dried marjoram leaves
  • 1 tsp (5 mL) ground sage
  • 4 tsp (20 mL) canola oil
  • 2 pork tenderloin, well-trimmed, about 12 oz (0.375 kg) EACH
  • 1 baguette, cut on diagonal into 1/4 – 1/2 inch thick slices
  • Dijon mustard for spreading
  • 1/3 cup (80 mL) crumbled blue cheese
  • 2 cups (500 mL) Apple Cranberry Chutney

For the Pork

  • Preheat oven to 425°F.
  • In small bowl, combine garlic salt, pepper, marjoram and sage with oil. Rub mixture over all sides of tenderloins. Place pork on parchment-lined, rimmed baking sheet.
  • Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  • Remove pork from oven onto a clean cutting board. Tent loosely with foil and let rest 5 minutes.
  • Slice into 1/4-inch thick slices. Cover loosely with plastic wrap or foil and set aside or refridgerate.

To Assemble

  • Reduce oven temperature to 375°F. Place bread slices on ungreased baking sheet.
  • Bake 6-8 minutes, just until bottoms are starting to brown; remove from oven and let cool.
  • Spread each bread slice with a small amount of mustard.
  • Top each with a slice or pork, a dollop of chutney and about a 1/2 tsp of crumbled blue cheese.

Note: Leftover chutney can be frozen for later use.

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