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Pork Canapes

 Pork Canapes
People will relish these festive, pretty appetizers. They're relatively simple to do, but looks impressive.—Ranee Bullard, Evans, Georgia
36 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 pork tenderloins (3/4 pound each)
  • 36 slices French bread baguette (1/2 inch thick)
  • 1/4 cup olive oil
  • 3/4 cup garlic-herb spreadable cheese
  • 3 tablespoons seedless raspberry or seedless strawberry jam
  • 36 fresh thyme sprigs

Directions

  • Preheat oven to 425°. In a small bowl, combine the first five
  • ingredients; rub over meat. Place on a rack in a shallow roasting
  • pan. Bake, uncovered, 20-25 minutes or until a meat thermometer
  • reads 160°. Let stand 10 minutes. Cut each tenderloin into
  • 1/4-in. slices.
  • Brush bread slices with olive oil. Place on an ungreased baking
  • sheet. Bake at 425° 1-2 minutes or until lightly browned. Spread
  • each with spreadable cheese; top with meat, 1/4 teaspoon jam and a
  • thyme sprig.
  • Yield: 3 dozen.

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Pork Canapes (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.