■ ½ teaspoon seasoned salt
■ ½ teaspoon garlic powder
■ ½ teaspoon ground pepper
■ ½ teaspoon dried sage
■ ½ teaspoon dried thyme
■ 1 pound pork tenderloin total
■ 36 slices baguette-style French bread, ¼-inch thick
■ ¼ cup Dijon mustard
■ ¾ cup apple-cranberry chutney
■ 1/3 cup crumbled blue cheese
■ Fresh sage leaves
Heat oven to 425 degrees. Mix seasoned salt, garlic, pepper, sage and thyme in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155 degrees. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160 degrees. Remove foil and allow pork to cool slightly.
Meanwhile, reduce oven temperature to 375 degrees Place bread slices in ungreased jelly roll pan. Bake about 5 minutes or until crisp; cool.
Cut pork into very thin slices. Spread each bread slice with about ¼ teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, a few crumbles of goat cheese and minced sage leaves.