Ingredients
1/2
teaspoon seasoned salt
1/2
teaspoon garlic pepper
1/2
teaspoon dried marjoram leaves
1/4
teaspoon ground sage
1
pork tenderloin (1 pound)
36
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
Preparation
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 155°F. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160°F.
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.
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.
