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Maple-Glazed Pork Tenderloin Canapés
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Filet-porcelet-saveur-erable-2247.jpg
PT35M
PT25M
PT1H00M
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.
10
Metro
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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
Maple-Glazed Pork Tenderloin Canapés
-
![]()
Lactose-free
10
servings
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME
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 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
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
