“Hunk of Burning Love” Pork Tenderloin Canapés 

Pork Tenderloin Canapés

These “Hunk of Burning Love” Pork Tenderloin Canapés are layers of tender pork, mixed greens, and Memphis barbecue sauce on top of a multigrain crostini.

“Hunk of Burning Love” Pork Tenderloin Canapés
Yield: 12
  • 1 (1-pound) pork tenderloin
  • 2¼ teaspoons olive oil, divided
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  • 12 prepared multigrain crostini
  • 3 cups fresh mixed greens
  • 1 recipe Memphis Barbecue Sauce (recipe follows)
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with foil. Place pork tenderloin on prepared pan, and drizzle with teaspoon olive oil, garlic salt, and pepper. Bake for 20 minutes. (Pork will be rare.) Let pork rest for 15 minutes.
  3. Using a sharp knife, cut pork into ½-inch slices.
  4. In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat, and sear pork slices, approximately 1 minute per side.
  5. Place crostini on a rimmed baking sheet, and bake until crisp, 5 to 10 minutes. Let cool completely.
  6. In a medium nonstick skillet, heat remaining ¼ teaspoon olive oil over medium-high heat. Add greens, stirring to coat with oil. Cook greens until wilted, approximately 1 minute.
  7. Divide greens among crostini, and top each with a seared pork tenderloin slice. Spread warm Memphis Barbecue Sauce over pork slices.
  8. Serve immediately.

Memphis Barbecue Sauce
Yield: 1⅓ cups
  • 1 cup ketchup
  • ⅓ cup apple cider vinegar
  • ⅓ cup firmly packed light brown sugar
  • 3 tablespoons steak sauce
  • 3 tablespoons molasses
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons water
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  1. In a medium saucepan, combine ketchup, vinegar, brown sugar, steak sauce, molasses, mustard, water, Worcestershire sauce, garlic powder, onion powder, and pepper, stirring to blend. Cook over medium-high heat until mixture comes to a boil. Reduce heat to a simmer, and cook for 15 to 20 minutes to allow flavors to meld.
Make-Ahead Tip: Memphis Barbecue Sauce can be made a day in advance, covered, and refrigerated until needed. 

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