We hosted my parents 40th wedding anniversary on Friday - so I took the opportunity to make a couple new apps for the big event!! This was really "hard" to make while our house was filled with people - but it was worth the craziness!! It was so yummy - and fancy!! We couldn't find the chutney at the grocery store - so we just used apple jelly instead....seemed to taste great still!!
Makes 36 Crostini – each has 55 calories
Ingredients:
½ teaspoon seasoned salt
½ teaspoon garlic pepper
½ teaspoon dried marjoram leaves
¼ teaspoon ground sage
1 lb pork tenderloin
36 (1/4 – to ½ inch thick) baguette-style French breads (from 10 oz loaf)
¼ cup Dijon mustard
¾ cup apple-cranberry chutney (from 8.5 oz jar)
1/3 c crumpled blue cheese
Fresh marjoram leaves
Directions:
Heat oven to 425. Mix seasoned salt, garlic pepper, marjoram and sage. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20-25 min or until thermometer reads 155. Cover pork with aluminum foil and let stand 10-15 min until thermometer reads 160.
Meanwhile, reduce oven temperature to 375. Place bread slices in ungreased jelly roll pan, 15.5x10.5x1 inch. Bake about 5 min or until crisp; cool.
Cut pork into very thin slices. Spread each bread slice with about ¼ teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about ½ teaspoon cheese and marjoram leaves.
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