Pork Canapes

• 1-1/2 teaspoons garlic powder
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 pork tenderloins (3/4 pound each)
• 36 slices French bread baguette (1/2 inch thick)
• 1/4 cup olive oil
• 3/4 cup garlic-herb spreadable cheese
• 3 tablespoons seedless raspberry or seedless strawberry jam
• 36 fresh thyme sprigs

1. Preheat oven to 425u0b0. In a small bowl, combine the first five ingredients; rub over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160u0b0. Let stand 10 minutes. Cut each tenderloin into 1/4-in. slices.
2. Brush bread slices with olive oil. Place on an ungreased
3. . Bake at 425u0b0 1-2 minutes or until lightly browned. Spread each with spreadable cheese; top with meat, 1/4 teaspoon jam and a thyme sprig.

garlic, rosemary, thyme, pepper, salt, pork, bread, olive oil, garlic, seedless raspberry, thyme

Taken from www.tasteofhome.com/recipes/pork-canapes/ (may not work)