Shelly's Recipe

SPICED PORK TENDERLOIN CROSTINI

Category: Bruschetta, Crostini and Canapes

1/2 tsp seasoned salt. garlic pepper and dried marjoram leaves
1/4 tsp ground sage
1 (1 lb) pork tenderloin
36 slices (from 10-oz loaf) baguette-style French bread, 1/4 to 1/2 inch thick
1/4 cup Dijon mustard
3/4 cup (from 8.5-oz jar) apple-cranberry chutney
1/3 cup crumbled blue cheese
Fresh marjoram leaves

Heat oven to 425. 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 155 degrees. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160 degrees.

Meanwhile, reduce oven temperature to 375. Place bread slices in ungreased jelly roll pan. 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 tsp mustard. Top each with a thin slice of pork, 1 tsp chutney, about 1/2 tsp cheese and marjoram leaves.