Asian Glazed Pork Apple Toast

Tender, lean Ontario pork is most often considered a main course supper staple, but in this recipe, the classic pork and apple combination is modernized with fresh Asian flavour for an elegant hors d’oeuvre.

Asian Glaze:
 ¼ cup (50 ml) sugar
 ¼ cup (50 ml) soy sauce
 2 tbsp (25 ml) hoisin sauce
 2 tbsp (25 ml) rice vinegar
 2 tsp (10 ml) sesame oil
 1 tbsp (15 ml) grated ginger
 1 clove garlic, minced
Other:
 1 lb (500 g) Ontario pork tenderloin, trimmed
 10 challah bread slices
 ¼ cup (50 ml) melted butter
 2 tart apples, cored and thinly sliced
 2 tbsp (30 ml) chopped chives
Steps:
1

In bowl whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.

2

Place pork in re-sealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving the rest for basting (set aside 2 tbsp (25 mL) for brushing over toast). Allow to marinate overnight or up to 1 day.

3

Preheat greased grill to medium-high or broiler to low setting. Grill or broil pork, turning until browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink remains in pork. Transfer to cutting board and let rest 10 minutes.

4

Meanwhile, preheat oven to 400°F (200°C). Using a 2 1/2-inch (5 cm) round biscuit or cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake in preheated oven until bread is toasted, about 7 minutes. Top each with an apple slice and bake 3 minutes more to soften apple.

5

To assemble: Brush apple toasts with additional glaze. Cut pork in 1/4-inch (5 mm) slices across the grain. Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.

Cook's Notes:
6

Makes 20 pieces

If you are short on time, prepared Asian BBQ sauce (Char Siu sauce), found in most grocery stores can be substituted for the glaze.

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Ingredients

Asian Glaze:
 ¼ cup (50 ml) sugar
 ¼ cup (50 ml) soy sauce
 2 tbsp (25 ml) hoisin sauce
 2 tbsp (25 ml) rice vinegar
 2 tsp (10 ml) sesame oil
 1 tbsp (15 ml) grated ginger
 1 clove garlic, minced
Other:
 1 lb (500 g) Ontario pork tenderloin, trimmed
 10 challah bread slices
 ¼ cup (50 ml) melted butter
 2 tart apples, cored and thinly sliced
 2 tbsp (30 ml) chopped chives

Directions

Steps:
1

In bowl whisk together sugar, soy sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.

2

Place pork in re-sealable bag. Pour 1/2 cup (125 mL) of the glaze over the pork, reserving the rest for basting (set aside 2 tbsp (25 mL) for brushing over toast). Allow to marinate overnight or up to 1 day.

3

Preheat greased grill to medium-high or broiler to low setting. Grill or broil pork, turning until browned on all sides and basting occasionally for about 15 minutes, until just a hint of pink remains in pork. Transfer to cutting board and let rest 10 minutes.

4

Meanwhile, preheat oven to 400°F (200°C). Using a 2 1/2-inch (5 cm) round biscuit or cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake in preheated oven until bread is toasted, about 7 minutes. Top each with an apple slice and bake 3 minutes more to soften apple.

5

To assemble: Brush apple toasts with additional glaze. Cut pork in 1/4-inch (5 mm) slices across the grain. Arrange 1 slice over top of each apple toast. Sprinkle with chopped chives if desired.

Cook's Notes:
6

Makes 20 pieces

If you are short on time, prepared Asian BBQ sauce (Char Siu sauce), found in most grocery stores can be substituted for the glaze.

Asian Glazed Pork Apple Toast
IngredientsDirections