PORK TENDERLOIN CROSTINI RECIPES

Steps:

• Chop onions, separating white portion from green. Place white portion in small saucepan; reserve green portion. Add sauce mix and milk to saucepan; beat with wire whisk to combine. Add butter; cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 1 minute. Cover; refrigerate at least 2 hours or until thickened and cool.
• Meanwhile, heat oven to 400°F. Place pork tenderloins in shallow roasting pan; rub surfaces with garlic salt and pepper. Bake at 25 to 30 minutes or until no longer pink in center and meat thermometer inserted in center registers 160°F. Cool 20 minutes or until cool enough to handle and slice.
• Reduce oven temperature to 375°F. Place bread slices on ungreased cookie sheet. Bake 7 to 9 minutes or until crisp. Cool 10 minutes or until completely cooled.
• To serve, stir reserved green portion of onions into sauce. Cut pork into 32 slices. Place 1 slice pork on each toasted bread slice, folding slice if necessary. Top each with 1 teaspoon sauce; reserve remainder for another use. Top each with 1/8 teaspoon crushed pink peppercorns.

Steps:

• Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155°F. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160°F.
• Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool.
• Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.