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Prep 40min
Total5hr50min
Servings24
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Ingredients
1/4
cup packed dark brown sugar
2
teaspoons smoked Spanish paprika
2
teaspoons ground allspice
4
cloves garlic, finely chopped (2 teaspoons)
1
teaspoon pepper
1/2
teaspoon salt
1
pork tenderloin (1 lb)
2
teaspoons vegetable oil
1/3
cup purchased barbecue sauce
24
slices (1/2 inch thick) baguette French bread
2
tablespoons butter or margarine, softened
1/2
teaspoon curry powder
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Steps
1
In small bowl, mix brown sugar, paprika, allspice, garlic, pepper, and salt. Pat brown sugar mixture over pork to coat. Tightly wrap in plastic wrap. Refrigerate 4 hours or up to 24 hours.
2
Remove pork from refrigerator. Allow to come to room temperature, about 30 minutes.
3
Heat oven to 450°F. Spray bottom of roasting pan with cooking spray.
4
In large nonstick skillet, heat oil over medium-high heat. Unwrap pork; place in skillet. Cook 3 minutes. Turn pork; cook 2 to 3 minutes longer or until brown on all sides.
5
Place pork in sprayed roasting pan. Bake uncovered 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. (Do not turn off oven.) Transfer pork to cutting board. Cover loosely with foil; let stand 10 minutes. Pour drippings into glass measuring cup; stir in barbecue sauce.
6
Line cookie sheet with foil. Place bread slices on foil-lined sheet; lightly spread butter on top sides of bread. Sprinkle with curry powder. Bake 4 to 6 minutes or until crisp. Remove from cookie sheet to cooling rack.
7
Cut pork into 24 thin slices; place in roasting pan in single layer. Drizzle with barbeque sauce mixture. Bake 5 minutes longer. To serve, top each bread slice with slice of pork.
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