Contributed by: Chris WebAdmin. of RecipesNow.com
Roll tenderloin in pepper to coat evenly.
Roast at 375 F (190 C) for 25-30 minutes, or until pork reaches an internal temperature of 160 F (70 C) on meat thermometer. Cool and refrigerate several hours.
Stir cilantro into cream cheese with salt; set aside.
Combine mango, lime juice and red pepper flakes; set aside.
At serving time, slice tenderloin thinly. Cut baguette into 1/4-inch (5mm) slices, and toast, unless bread is very crusty. Spread each slice with 1/2 tsp (2 mL) cream cheese mixture and top with a pork slice.
Stir remaining cilantro into mango mixture; spoon about 1/2 tsp (2mL) onto each serving.
Serving Size: Makes 24-30 hors d'oeuvres
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