Ingredients
1/4
cup packed dark brown sugar
2
teaspoons smoked Spanish paprika
2
teaspoons ground allspice
4
cloves garlic, finely chopped (2 teaspoons)
1
teaspoon pepper
1/2
teaspoon salt
1
pork tenderloin (1 lb)
2
teaspoons vegetable oil
1/3
cup purchased barbecue sauce
24
slices (1/2 inch thick) baguette French bread
2
tablespoons butter or margarine, softened
1/2
teaspoon curry powder
Preparation
In small bowl, mix brown sugar, paprika, allspice, garlic, pepper, and salt. Pat brown sugar mixture over pork to coat. Tightly wrap in plastic wrap. Refrigerate 4 hours or up to 24 hours.
Remove pork from refrigerator. Allow to come to room temperature, about 30 minutes.
Heat oven to 450°F. Spray bottom of roasting pan with cooking spray.
In large nonstick skillet, heat oil over medium-high heat. Unwrap pork; place in skillet. Cook 3 minutes. Turn pork; cook 2 to 3 minutes longer or until brown on all sides.
Place pork in sprayed roasting pan. Bake uncovered 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. (Do not turn off oven.) Transfer pork to cutting board. Cover loosely with foil; let stand 10 minutes. Pour drippings into glass measuring cup; stir in barbecue sauce.
Line cookie sheet with foil. Place bread slices on foil-lined sheet; lightly spread butter on top sides of bread. Sprinkle with curry powder. Bake 4 to 6 minutes or until crisp. Remove from cookie sheet to cooling rack.
Cut pork into 24 thin slices; place in roasting pan in single layer. Drizzle with barbeque sauce mixture. Bake 5 minutes longer. To serve, top each bread slice with slice of pork.
