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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
 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

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


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.


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.


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.


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:

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.