Asian-glazed pork apple toasts
Asian glaze
1/4 cup sugar
1/4 cup soya 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 pork tenderloin, trimmed
10 challah bread slices
1/4 cup melted butter
2 tart apples, cored and thinly sliced
2 tbsp chopped chives
In bowl, whisk together sugar, soya sauce, hoisin, vinegar, five-spice powder, sesame oil, ginger, garlic and honey until well combined.
Place pork in bag. Pour 1/2 cup of the glaze over the pork, reserving the rest for basting (set aside 2 tbsp for brushing over toast).
Allow to marinate overnight or up to one day.
Heat 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, heat oven to 400 F.
Using a 2 1/2-inch round biscuit or cookie cutter, cut two circles from each piece of bread. Transfer to a baking sheet in a single layer. Brush with butter and bake in oven until bread is toasted, about seven minutes.
Top each with an apple slice and bake three minutes more to soften apple.
To assemble:
Brush apple toasts with additional glaze. Cut pork in 1/4-inch slices across the grain. Arrange one slice over top of each apple toast. Sprinkle with chopped chives if desired.
Chef's Tip: If you are short on time, prepared Asian barbecue sauce (char siu sauce), found in most grocery stores can be substituted for the glaze.
Nutritional Information
Per serving:
119 calories
7.0 g protein
13.4 carbohydrates
.7 g dietary fibre
283 mg sodium
4.3 g total fat
.5 g polyunsaturated fatty acids
2.0 g saturated fatty acids
25 mg cholesterol
