Maple-Glazed Pork Tenderloin Canapés
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 baguette, sliced thin
- 1/3 lb. (150 g) baby pork tenderloin
- 2 Tbsp. (30 mL) vegetable oil*
- 1/4 cup (60 mL) maple syrup*
- 2 Tbsp. (30 mL) chopped shallots
- 1/4 cup (60 mL) fresh cranberries
- 2 Tbsp. (30 mL) dried cranberries
- 1/2 tsp. (2 mL) chopped fresh ginger
- 1/2 tsp. (2 mL) ground nutmeg
- 1/2 tsp. (2 mL) ground allspice
- 4 tsp. (20 mL) honey*
- 10 sprigs watercress
Preparation
Canapés
Preheat oven to 350ºF/180ºC. Toast baguette slices on a baking sheet in the oven for 1-2 minutes or until golden brown. Set aside.
Pork
Remove nerves from meat. In an ovenproof skillet, brown pork 3 minutes in half the oil then roast in oven for 20 minutes. Meanwhile, cook maple syrup in a pan over low heat until slightly thickened to make the glaze. Two minutes before end of cooking time, pour glaze over meat, coating it all over. Let stand 10 minutes before carving.
Cranberry compote
Cook shallots gently in remaining oil. Add cranberries, ginger, nutmeg, allspice and honey and let mixture stew gently for 30 minutes.
Spoon compote on toasts, overlay with two thin slices of pork and garnish with a sprig of watercress.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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