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Crostini with Pork Tenderloin, Chutney and Pomegranate

Crostini with Pork Tenderloin, Chutney and Pomegranate
Prep time:
Total time:

30 crostini


  • Melba Rounds
  • Major Grey’s Chutney
  • 12-oz Roasted Garlic and Rosemary Pork Loin, halved or quartered so they fit on the melba round
  • Pomegranate seeds (you can find them in the produce section already seeded in a small cup)


  • Spread the melba rounds with chutney and top with a piece of pork and a dollop of chutney.
  • Bake at 350°F for 10 minutes or until warmed. Scatter pomegranate seeds over the top.
  • Serve on a platter garnished with a sprinkling of pomegranate and chopped parsley.
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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