| 1/2 teaspoon seasoning salt
1/2 teaspoon garlic pepper seasoning
1/2 teaspoon dried marjoram
1/4 teaspoon ground sage
1 lb pork tenderloins
36 slices baguette-style French bread (1/4 to 1/2 inch thick)
1/4 cup Dijon mustard
3/4 cup apple cranberry chutney (store bought)
1/3 cup crumbled blue cheese
fresh marjoram
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 155ºF.
Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF.
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.
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