Spiced Pork Tenderloin Crostini

• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic pepper seasoning
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground sage
• 1 lb pork tenderloin
• 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

1. Heat oven to 425u0b0F.
2. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl.
3. Rub mixture over pork.
4. Place pork in shallow roasting pan.
5. Insert meat thermometer so tip is in thickest part of pork.
6. Bake uncovered 20 to 25 minutes or until thermometer reads 155u0b0F.
7. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160u0b0F.
8. Meanwhile, reduce oven temperature to 375u0b0F.
9. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
10. Bake about 5 minutes or until crisp; cool.
11. Cut hot pork into very thin slices (or cool pork if desired).
12. Spread each bread slice with about 1/4 teaspoon mustard.
13. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves.

seasoning salt, garlic pepper, marjoram, ground sage, pork tenderloin, bread, mustard, apple cranberry chutney, blue cheese, fresh marjoram

Taken from www.food.com/recipe/spiced-pork-tenderloin-crostini-239091 (may not work)