- 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.
- 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.