While a full pork tenderloin might be the star of Christmas dinner, canapés provide a wonderful way to incorporate the tasty protein into the savories course of afternoon tea. Pictured with our Chestnut, Mascarpone & Duck Breast Tea Sandwiches and Butternut Squash, Lentil & Spinach Canapés.
Cranberry–Spiced Pork Tenderloin Canapés
Serves: approximately 16
Coated in a handful of ground spices, the cooked tenderloin slices are served on seasoned toasted bread squares that have been covered in a prepared cranberry-flavored soft cheese.
Ingredients
- 8 slices white bread, frozen
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 1 teaspoon whole black peppercorns
- 1½ teaspoons fennel seeds
- 1½ teaspoons cumin seeds
- 1½ teaspoons mustard seeds
- ½ teaspoon coriander seeds
- 1 (1½-pound) pork tenderloin
- 4 ounces cranberry-spice cheese*
- 2 tablespoons butter
- 1 tablespoon maple syrup
- Garnish: rosemary
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Line another rimmed baking sheet with foil.
- Using a 2-inch square cutter, cut 16 squares from frozen bread slices, discarding scraps. Place bread squares on prepared parchment-lined baking sheet. Drizzle squares with 1 tablespoon oil and sprinkle with ¼ teaspoon salt and pepper.
- Bake until bread squares are golden brown, 8 to 10 minutes. Let cool completely. Store in an airtight container at room temperature for up to a day.
- In a spice grinder, finely grind together peppercorns, seeds, and remaining ¼ teaspoon salt. Transfer spice mixture to a shallow dish. Coat pork tenderloin completely in spice mixture.
- In a large sauté pan, heat remaining 1 tablespoon oil over medium-high heat. Sear pork on each side until browned, 30 seconds to 1 minute. Transfer to prepared foil-lined baking sheet.
- Bake until an instant-read thermometer registers 145° when inserted into thickest part of pork, 25 to 30 minutes. Let cool completely on a wire rack.
- Using a sharp knife, slice pork into ¼-inch-thick slices.
- Spread a thin layer of cranberry-spice cheese onto each bread square. Top each with a pork slice.
- In a small saucepan, melt butter over medium heat. Remove from heat and add syrup, stirring to combine. Drizzle over pork.
- Garnish with rosemary, if desired. Serve immediately.
Notes
Make-Ahead Tip: Pork can be cooked up to 2 days in advance, cooled, wrapped in plastic wrap, and refrigerated. Let come to room temperature before using.
*We used Boursin.
*We used Boursin.
