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Monday, May 30, 2016

Apple Pork Tenderloin Canapes

Choose a long thin baguette with a crisp crust for these two-bite hors d'oeuvres.

By The Canadian Living Test Kitchen

Source: Holiday Best 2005

Portion size 24 pieces

3 tbsp (45 mL) apple jelly
3 tbsp (45 mL) vegetabIe oil
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 small pork tenderloin
Half green-skinned apples
2 tbsp (30 mL) lemon juice
1/3 cup (75 mL) light cream cheese, softened
24 thin slices baguette, toasted

In bowl, combine 1 tbsp (15 mL) of the apple jelly, the oil, vinegar, half of the thyme, the salt and pepper; add pork and turn to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Place pork in small roasting pan, tucking small end under. Roast in 425°F (220°C) oven until just a hint of pink remains inside, about 20 minutes. Tent with foil; let stand for 10 minutes before thinly slicing. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.)

Core and thinly slice apple; cut each slice in half. In small bowl, toss apple
with lemon juice to prevent browning. Thinly slice pork.

In separate small bowl, whisk together cream cheese and remaining apple jelly and thyme until smooth. Spread 1 tsp (5 mL) on each toast. Overlap 2 apple slices on top; curl pork decoratively over apple.


Nutritional Information PER PIECE: about

cal 47 pro 3g total fat 1g sat. fat 1g
carb 5g fibre 0 chol 8mg sodium 102mg

% RDI:

calcium 1 iron 2 vit C 2 folate 2

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