You can use roast pork left overs to create these marvellous morsels on any given day. They’re perfect with a glass of wine after a long day’s work.

But if you’re planning to cater for a large number of people, We recommend you use the following recipe. The pork tenderloin is the perfect size for canapé, and is easy to prepare. If you think that you’re having a bad case of Déja vu here, don’t fret, this pork recipe was recently served up by the HareAndTortoiseKitchen alongside a Quinoa and Cherry Salad. Click through to the Roast Pork Tenderloin recipe  for more details.

You will need:

two cloves garlic

1 sprig rosemary

1 tbs lemon juice

2 tbs brown sugar

1 teaspoon cognac

Salt

For the Canapé:

I packet mini toasts, bagelettes or any other toasted bread crackers

50g goats cheese

140g fig jam

baby basil leaves (or any other delicately flavoured herb) for garnish

 

Preheat oven to 220`C . Weigh your pork. You need to allow 30 minutes roasting time per 500g meat.

Spike the pork with rosemary and garlic. Rub with a little olive oil and place into a roasting dish. Place into the oven and reduce heat to 180`C. Set your timer to 10 minutes.

Combine the brown sugar, lemon juice and cognac. Baste the pork every 10 minutes with the sugar mixture.

Season the meat generously, and allow it to cool completely before slicing thinly.

Assembling the canapé

Spread a little of the fig jam on each toasted bread cracker. Top with the roast pork, goats cheese and basil. Enjoy!