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	<title>ChefBud: Telluride Caterer, Personal Private Chef, Recipe Writer, Menu Planner, and Food Lover &#187; hors d&#8217;oeuvres recipes</title>
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		<title>Pork Tenderloin Adobado and Apricot Chutney Crostini</title>
		<link>http://chefbud.com/2009/06/01/pork-tenderloin-adobado-and-apricot-chutney-crostini/</link>
		<comments>http://chefbud.com/2009/06/01/pork-tenderloin-adobado-and-apricot-chutney-crostini/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 14:31:40 +0000</pubDate>
		<dc:creator>TheChefsWife</dc:creator>
				<category><![CDATA[Entertaining]]></category>
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		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[appetizers recipe]]></category>
		<category><![CDATA[appetizers recipes]]></category>
		<category><![CDATA[barbecue recipes]]></category>
		<category><![CDATA[bbq pork tenderloin]]></category>
		<category><![CDATA[cooking]]></category>
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		<category><![CDATA[food]]></category>
		<category><![CDATA[grilling recipes]]></category>
		<category><![CDATA[grilling tips]]></category>
		<category><![CDATA[hors d'oeuvres recipes]]></category>
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		<category><![CDATA[personal chef]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork marinade]]></category>

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		<description><![CDATA[ChefBud and I first met eleven years ago at a restaurant in Tucson, Arizona called Cafe Terra Cotta.  The cafe has since closed its doors, but we both fondly remember a number of favorite dishes from our time there.  Pork Tenderloin with Apricot Chutney was definitely one of ChefBud&#8217;s favorites.  While it [...]]]></description>
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