YIELD: 4 servings for plated appetizer; 16 pieces for buffet-style canapé 1 lb. pork tenderloin 1⁄2 cup cashews, crushed 1⁄4 cup peanut butter 1 onion, minced 6 cloves garlic, minced 1⁄2 cup apricot sauce 1⁄2 cup spiced and sliced apples 1⁄2 cup peach sauce to taste ground cloves to taste ground cinnamon to taste ground nutmeg 16 slices baguette sliced thin on the bias 4 cups spring lettuce mix to taste salt to taste pepper 1⁄2 cup white wine 1⁄4 cup red wine 1 cup butter 1⁄4 cup chopped ...

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