Spiced Pork Tenderloin Crostini

Italian for “little toasts,” crostini also describes savory canapés like these tangy-sweet teasers. MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2005

1/2

teaspoon seasoned salt

1/2

teaspoon garlic pepper

1/2

teaspoon dried marjoram leaves

1/4

teaspoon ground sage

pork tenderloin (1 pound)

slices (from 10-ounce loaf) baguette-style French bread, 1/4 to 1/2 inch thick

1/4

cup Dijon mustard

3/4

cup (from 8.5-ounce jar) apple-cranberry chutney

1/3

cup crumbled blue cheese

Fresh marjoram leaves

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1

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.
2

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.
3

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.

If you like, go ahead and use crumbled goat cheese instead of the blue cheese.
All the components of this recipe can be ready ahead of time. The pork can be cooked and in the refrigerator up to 24 hours in advance. The crostini slices can be baked up to 2 hours in advance. However, it's best to assemble the appetizers close to serving time.
Use your prettiest platter for these elegant appetizers! Arrange the topped crostini, then garnish with sprigs of fresh marjoram and fresh currants or cranberries.