Spiced Pork Tenderloin Crostini with Apple Cranberry Chutney

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

Ingredients

  • 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

Method

For the Pork

  1. Preheat oven to 425°F.
  2. 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.
  3. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  4. Remove pork from oven onto a clean cutting board. Tent loosely with foil and let rest 5 minutes.
  5. Slice into 1/4-inch thick slices. Cover loosely with plastic wrap or foil and set aside or refrigerate.

To Assemble

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

Tips

Note: Leftover chutney can be frozen for later use.

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