Maple-Glazed Pork Tenderloin Canapés

Maple-Glazed Pork Tenderloin Canapés
  • 10 servings
  • 0:35 Preparation
  • 0:25 Cooking
  • 1:00 Total Time

Ingredients

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  • 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 350°F/180°C. 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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007