Prep 30 mins
Cook 40 mins
These tasty tidbits I found in Better Homes & Gardens Magazine. The balance between spicy and sweet sounds yummy!
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon garlic pepper seasoning
- 1⁄2 teaspoon dried marjoram
- 1⁄4 teaspoon ground sage
- 1 lb pork tenderloin
- 36 slices baguette-style French bread (1/4 to 1/2 inch thick)
- 1⁄4 cup Dijon mustard
- 3⁄4 cup apple cranberry chutney (store bought)
- 1⁄3 cup crumbled blue cheese
- fresh marjoram
- Heat oven to 425°F.
- Mix seasoned salt, garlic pepper, marjoram and sage in small bowl.
- Rub mixture over pork.
- Place pork in shallow roasting pan.
- Insert meat thermometer so tip is in thickest part of pork.
- Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF.
- Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF.
- Meanwhile, reduce oven temperature to 375°F.
- Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake about 5 minutes or until crisp; cool.
- Cut hot pork into very thin slices (or cool pork if desired).
- Spread each bread slice with about 1/4 teaspoon mustard.
- Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.