Asian Glazed Ontario 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: 1/4 cup sugar 1/4 cup soy sauce 2 tbsp hoisin sauce 2 tbsp rice vinegar 1/2 tsp Chinese five-spice powder 2 tsp sesame oil 1 tbsp grated fresh ginger 1 clove garlic, minced 2 tbsp honey 1 lb Ontario pork tenderloin 10 challah bread slices 1/4 cup melted butter 2 tart apples, thinly sliced 2 tbsp chopped chives
Preheat oven to 400ºF (200ºC). 50 mL 50 mL 25 mL 25 mL 2 mL 10 mL 15 mL 1 25 mL 500 g 10 50 mL 2 25 mL
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 2 tbsp for basting. 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.
Using a 2 1/2-inch (6 cm) round cookie cutter, cut 2 circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake 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. Makes 20 pieces.