We’re back into “smut night” (aka The Bachelorette Season 11, where Kaitlyn and Britt, two stunning women stood side by side as the limos rolled up and 25 handsome men did their best to leave lasting impressions… but in a shocking twist, also had to cast their votes to determine that Kaitlyn will be the one they compete for over the course of the season.  And we’re sure that it’s to be “the most controversial season ever!”)  Anyways, it’s our excuse to get together on Monday nights for “girls night” where we visit, have some adult beverages and eat great food!

I’m usually on a hunt, rummaging around the ingredients that I have on hand in my fridge and pantry to come up with something delicious.  Since I typically host, I try to include a protein since the evening also doubles as Bill’s dinner.  Crustini’s are one of my favorite appetizers.  It’s basically a slice of toast from a baguette, topped with something tasty!  I had a pork tenderloin thawed out, left from a meal with the kids as they come two to a package.  Pork is called the other white meat because there are certain cuts of pork that qualify as a lean protein. Particularly pork tenderloin, which is an excellent lean protein with fat burning properties.  Ounce for ounce, pork tenderloin is as lean as a skinless chicken breast.

I also had some Crosse & Blackwell® Chutney in my pantry.  This is an awesome boldly flavored condiment that combines herbs, spices, and luscious tropical fruits and vegetables.  This one had mangoes, raisins, lime juice and tamarind (sweet and sour), and other flavors like onion powder.  Chutney originally derived from Indian cuisine with its name coming from the word “chatnu,” meaning “to taste.”  Combined with the moist pork, creaminess of the cheese – one bite, and you’ll develop an insatiable taste for these distinct and deliciously spicy treats!

Ingredients: 

1 Baguette, sliced
Extra Virgin Olive Oil for drizzle
Salt, to taste
4 oz. Cream Cheese, softened
1 (2 lb) Pork Loin
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Cloves, pressed
1 Tablespoon Thyme, minced
1 Tablespoon Rosemary, minced
1 Tablespoon Basil, minced
Salt & Pepper, to taste

Preheat oven to 475 degrees.

Combine the olive oil with the herbs in a small bowl.  Massage the mixture onto the pork loin, covering all of the meat and fat.  Place the pork loin on a roasting pan and bake for 20 minutes.  Then reduce the heat to 425 degrees and roast until the internal temperature reaches 155 degrees. Remove from the oven and allow the meat to sit for about 15 to 20 minutes before slicing as it will continue to cook while it rests.

Meanwhile, drizzle the bread slices with the olive oil and arrange them on a baking sheet.  Bake them until golden, five to ten minutes.

Once baked, spread a little cream cheese on each toast and top with a slice of pork tenderloin and a spoon full of the chutney.  Serve warm or room temperature!

Enjoy!
Cheers!
~Chris

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