**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.**

Suggested Wines

  • Pinot Grigio (Dry White)
  • Gruner Veltliner (Dry White)

A canape is a type of hors d’oeuvre, a small, prepared and often decorative food. In this recipe the “cracker” is actually thinly shaved roasted pork. The savory pork is contrasted with a mild apple chutney.


  • 4 lbs pork loin

For the Marinade

  • 4 garlic cloves, whole peeled
  • 2 tablespoons olive oil
  • 1 medium onion, cut into large pieces
  • 1 tablespoon mild Indian curry
  • 2 teaspoons chicken “Better Than Bouillon”
  • 1.5 cups white wine

For the Chutney

  • 6 large apples, peeled, cored and cut into 3/4″ pieces
  • 2 cups onion, finely chopped
  • 3/4 cups apple cider vinegar
  • 1/2 cup dark brown sugar
  • 4 tablespoons orange zest
  • 4 tablespoons ginger paste
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground allspice


  1. Trim the large areas of fat and slice the pork loin into ¼” thick slices. Cut the slices into 2” X 2” pieces and set aside.
  2. Combine the marinade ingredients in a food processor and process until fluid. Pour into a non-metallic baking dish. Add the pork and mix well. Allow to marinade in a refrigerator for 24-48 hours.
  3. Meanwhile, combine the chutney ingredients in a pan. Cover and bring to a boil. Lower the heat and simmer for 40 minutes. Use a hand blender to roughly puree the ingredients. Refrigerate until needed.
  4. Spread the pork onto a foil lined baking sheet. Bake at 375°F for 30 minutes, or until well done, but not crisp.
  5. Serve with a teaspoon of chutney on each piece.