Roast Pork Canapés w/ Apple Chutney
This is a great hors d'oeuvre but can also be used as an entrée.
Ingredients
The Pork
- 1 Pork Tenderloin (2-3" in diameter. Make 3 or 4 for entrée)
- 1 cup Apple Juice (or Cider if you have)
- 2 tbsp White Rice Vinegar
- 3 tbsp Olive Oil
- 1 Pinch Salt
- ½ tsp Crushed Black Pepper
- 1 tsp Garlic Powder
The Chutney (double if making this dish as an entrée)
- 3 Apples (Granny Smith work great but any will do)
- 3 tbsp Olive Oil
- 1 Large Onion - Diced
- 1 clove Garlic - Minced
- 1 tbsp Sugar
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 tbsp Calvados (Apple Liqueur)
Serve
- 1 Baguette (cut into rounds)
Instructions
The Pork
- Clean and trim Pork Tenderloin.
- Make marinade by combining Apple Juice, White Rice Vinegar, Olive Oil, Salt, Black Pepper, Garlic Powder.
- Pour marinade over meat and refrigerate overnight or for at least 2 hours.
- Roast Pork in 400℉ oven for 30 minutes or so then let rest 10 minutes before slicing.
The Chutney
- Peel - Core - Coarsely Chop Apples.
- Sauté Olive Oil, Onion, Garlic.
- Add Apples to sautéed onions and add Sugar, Salt, Crushed Black Pepper and Calvados. Slowy continue to sauté until caramelized - approximately 15 minutes.
Serve
- Slice Pork Tenderloin ¼" thick and place on baguette round then top with Apple Chutney.
