Name: Pork Tenderloin with Rhubarb Chutney
Yield: Makes 20 to 24 Open-Face Sandwiches
Ingredients: Salt; 1 pork tenderloin (about 1¼ pounds); ½ teaspoon crushed pink peppercorns, plus more for garnish; 2 tablespoons red wine vinegar; ¼ cup firmly packed light brown sugar; ¼ cup finely chopped red onion; ½ pound rhubarb, trimmed and sliced; Salt and freshly ground black pepper; 1 teaspoon fennel seeds, crushed or ground; 20 to 24 baguette slices; 1 tablespoon olive oil

Preparation info

Makes
20 to 24
Open-Face Sandwiches

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

For this meat-lover’s mini open-faced sandwich, roasted pork tenderloin is topped with a vibrant, flavorful rhubarb chutney. When fresh rhubarb isn’t available, check the freezer section for frozen. In the fall, consider using fresh cranberries instead, about 2 cups. You may then want to increase the sugar a bit.