Pork Tenderloin Roast with Caramelized Onions & Mushrooms

Caramelized Onions & Mushrooms on Sliced Pork Tenderloin on plate. This recipe is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
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Caramelized Onions & Mushrooms on sliced Pork Tenderloin on a white plate with parsley sprinkled over top.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Irresistible.  Mouthwatering.  Addictive.  Even…Sexy.  Yes, friends, I am describing my Pork Tenderloin Roast with Caramelized Onions & Mushrooms.  This is such an exquisitely flavorful main dish that deserves to be on your dinner table!  The pork tenderloin is moist and juicy on the inside and seasoned perfectly on the outside as it roasts simply in the oven.  The Caramelized Onions & Mushrooms are sauteed low and slow with lots of love to bring out all of the natural sugars and caramelize them to perfection.  If that wasn’t enough, a touch of balsamic vinegar at the very end takes them over the edge.  (I swear, I’m still talking about the caramelized onions and mushrooms). 

EASY RECIPE!  A LITTLE TIME AND LOTS OF LOVE

The Pork is so simply roasted in the oven.  Caramelizing onions take a little bit of time and lots of love.  But if you do it, you will be so happy!!  The taste is unbelievable.  Your family and friends will love you even more.  You may even see unicorns and rainbows.  The truth is, these are simple to make, so PLEASE TRY THIS RECIPE!  Caramelized Onions & Mushrooms are so special, not only are they great on Pork Tenderloin, but would be fantastic on just about anything…chicken, beef, potatoes, roasted veggies, flatbread, toast…I could go on and on.

SIDES TO SERVE WITH THIS PORK TENDERLOIN ROAST

If you make this Pork Tenderloin Roast, here are some side dishes that would be fantastic with it:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD STEPS FOR YOUR PORK TENDERLOIN ROAST

Ok, let’s face it, this recipe is really all about the onions.  The onions are the stars here.  The mushrooms play a key supporting role in adding depth to the flavor, as well as meatiness and texture.  The pork tenderloin, while delicious, is really just an extra in this show.  You could certainly replace the pork with chicken, beef, or potatoes.  However, I do love the presentation of a sliced lean pork tenderloin roast with the onions and mushrooms draping all over the top so beautifully.

You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.

I used two medium onions in this recipe.  Combined with the mushrooms, this is plenty.  However, if you eliminate the mushrooms, add another onion or two.

Whole unpeeled onion in hand and on cutting board with knife for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Peel the onion, slice in half, then thinly slice.  Slices should be about the width of the chefs knife.  Once they are all sliced, separate the onions with your fingers.

Knife starting to slice onions on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions in hand and on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions separated on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

To a large preheated skillet, drizzle the olive oil and then add the onions.  Stir to coat in the oil, add salt and pepper.  Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.  

Sliced onions being added to skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions in skillet with spatula for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions cooking in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Sliced onions cooking in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

For the mushrooms, you can either buy them already sliced or whole and slice them yourself. 

Sliced raw mushrooms in carton for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. 

Push the onions over to one side of the skillet and add the Ghee or butter and then the mushrooms.  If you have never used Ghee, it is clarified butter which means that the milk is separated from the fat, so it is better for those with dairy sensitivities.  I love the 4th and Heart brand.

Sliced onions cooking in skillet and pushed to side as ghee is added for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Saute the mushrooms for 10 minutes until browned.  Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.

At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.

Sliced onions cooked on one side of skillet and raw mushroom slices in the other half for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Cooked sliced onions on one side of skillet and mushroom slices cooking on the other half for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Cooked sliced onions on one side of skillet and mushroom slices cooking on the other half for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Close up of seared mushroom slices in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.  Caramelized Onions and mushroom slices in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection. Close up of Caramelized Onions and mushroom slices in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe.  This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

COOK YOUR PORK TENDERLOIN ROAST 

I really like the pork tenderloin here as it’s a lean protein, the tenderloin roast can feed several people and slices so beautifully, and it has a mild flavor so that it doesn’t compete with the delicious Caramelized Onions and Mushrooms.

To start, you will need to season the tenderloin.  I make my own spice rub with Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper.

Dried Oregano, Garlic Salt, Pepper, Salt, & Onion Powder in bowl for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. I love my Sonica Organics Oil Sprayer for this because it is non-aerosol (no toxins and propellants) and is so easy to pump, then spray evenly across all of the slices without using too much.

Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned.  Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.

Spraying raw pork tenderloin on pan for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
Fingers sprinkling seasoning on raw pork tenderloin on pan for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute.  Then slice the pork and serve with the Caramelized Onions and Mushrooms.Caramelized Onions & Mushrooms on Sliced Pork Tenderloin on plate.  This recipe is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

ENJOY!

😍 Carrie

Caramelized Onions & Mushrooms on Sliced Pork Tenderloin on plate. This recipe is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
5 from 1 vote
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Caramelized Onions & Mushrooms on Pork Tenderloin

Caramelized Onions & Mushrooms on Pork Tenderloin is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Course Main Course
Cuisine American
Keyword christmas dinner, dinner, mushrooms, onions, pork, pork roast, pork tenderloin
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings
Author Carrie Tyler

Ingredients

Pork Tenderloin

  • 1 lb Pork Tenderloin
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt

Caramelized Onions & Mushrooms

  • 2 Tbls Extra Virgin Olive Oil
  • 2 Medium Yellow Onions
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 Tbls Ghee or Butter
  • 8 oz Sliced Mushrooms
  • 1 Tbls Balsamic Vinegar
  • 1 tsp Dried Oregano

Instructions

  1. You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.
  2. For the mushrooms, you can either buy them already sliced or whole and slice them yourself.
    Sliced raw mushrooms in carton for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  3. Peel the onion, slice in half, then thinly slice. Slices should be about the width of the chefs knife.
    Knife starting to slice onions on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  4. Once they are all sliced, separate the onions with your fingers.
    Sliced onions in hand and on cutting board for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  5. To a large preheated skillet, drizzle the olive oil and then add the onions. Stir to coat in the oil, add salt and pepper. Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.
    Sliced onions cooking in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  6. Push the onions over to one side of the skillet and add the Ghee or butter to the open space and then the mushrooms. Saute the mushrooms for 10 minutes until browned. 

    Sliced onions cooked on one side of skillet and raw mushroom slices in the other half for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  7. Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.

    Caramelized Onions and mushroom slices in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  8. At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.
    Close up of Caramelized Onions and mushroom slices in skillet for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  9. Make the pork spice rub by adding to a small mixing bowl, the Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper. Stir to combine.
    Dried Oregano, Garlic Salt, Pepper, Salt, & Onion Powder in bowl for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  10. Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned. Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.
    Seasoned raw pork tenderloin on pan for the Caramelized Onions & Mushrooms on Pork Tenderloin recipe. This is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.
  11. When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute. Then slice the pork and serve with the Caramelized Onions and Mushrooms.
    Caramelized Onions & Mushrooms on Sliced Pork Tenderloin on plate. This recipe is such a flavorful main dish!  The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Hanky Panky Canapes, the Best Party Appetizers!

Cooked Hanky Panky on Black Slate Platter. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers
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Cooked Hanky Panky on Black Slate Platter. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

Looking for the perfect, easy, addictive, delicious appetizer for your next party?  Look no further than these Hanky Panky Canapes, the BEST Party Appetizers around!  They’re cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers, which makes it a canape.  You can make them ahead and freeze them for up to 3 months.  Then simply lay them out on a sheet pan frozen and cook them in the oven until the bread/cracker toasts up and the topping is melty.  Then serve on a platter and watch your guests go crazy for them!

Hanky Panky Canapes cooked on sheet pan. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

WHY ARE HANKY PANKY CANAPES THE BEST PARTY APPETIZERS?

  1. The name is Hanky Panky! FYI, I did not make this name up!  It came about in the early 1970’s in the midwest and the name was likely derived from some fun ‘swinging’ parties.
  2. They include Meat, Cheese, and Bread. I’ve revised the recipe but still keep the essence of these!
  3. They are make-ahead apps.  You can make them up to 3 months in advance and keep in the freezer, then pull them out and cook in minutes for a snack, for last minute guests, or for a planned party.
  4. They are super EASY to make.  Everything gets made in 1 skillet or pot and then you top bread or crackers and freeze.
  5. This recipe is updated with real ingredients.  The original recipe included a very processed shelf-stable cheese.  My recipe swaps that out for shredded real cheddar along with some cream cheese for creaminess.
  6. You can make them Gluten Free.  While the original recipe used cocktail rye breads, I have used Gluten Free Crackers that I tested and work beautifully after freezing and cooking!
  7. My Grandma and my Mom made them since I can remember.  Generations of Moms cannot be wrong!

Hand holding a Hanky Panky. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

PREP-AHEAD TO MAKE YOUR HANKY PANKY CANAPES

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge…(See the recipe below for more details)

The traditional recipe includes a combo of Pork Sausage and Ground Beef.  My version replaces the Pork Sausage with a homemade Lean White Meat Ground Chicken Sausage mixture.

Mix all Sausage meat ingredients in a bowl.  Either store in fridge until ready to cook or keep going on to the cooking the meat.

Parsley, garlic, fennel seed, salt, pepper, raw ground chicken in bowl. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

 

COOK THE BEST PARTY APPETIZERS!  HANKY PANKY TIME!

This recipe is great because it’s so easy!  Everything gets layered into one large skillet, soup pot, or dutch oven.

Start by browning the Chicken Sausage Meat.  I mean, REALLY browning it.  Separate it, then don’t touch it for 4-5 minutes until it gets really, really browned.  Then stir and add in the ground beef.  Stir again to combine and let the beef cook through.

Then add the cream cheese and shredded cheese, stirring until thick and creamy.

Cooking Chicken Sausage Meat in pot. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

Chicken, Beef, and shredded cheese added to pot. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

 

TOP YOUR HANKY PANKY

On sheet pans that will fit flat into your freezer, lay out the crackers.  Place a small amount of the cooled mixture on top of each cracker.  Once all are topped, lightly cover and seal with foil or plastic wrap, and place in freezer.  Once completely frozen (approx. 6 hours) transfer gently to a freezer container or freezer bag.

Adding Hanky Panky Meat topping to GF crackers on sheet pan. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

When you are ready to serve, preheat your oven to 375 F degrees.  Remove the Hanky Panky Canapes from the freezer and place on a lightly oiled sheet pan.  Cook in the oven for 12-14 minutes, until warmed through and the crackers are crispy.

That’s it!  ENJOY!  😍 Carrie

RECIPE FAQS

What can you use for the Cracker or Bread Base?

The traditional base for Hanky Panky is a Cocktail Rye Bread.  However, they are sometimes not available in stores until the holiday season in the fall.  I also think they are a little big for a heavy appetizer like this.  You can use really any small crisp cracker or thin bread slice for this.

I wanted to find a smaller and crispier Gluten Free base.  I tested 3 Gluten Free Crackers that all worked well going into the freezer and being cooked up in the oven.  However, my preferred option are the Absolutely Gluten Free Crackers, Original.  They are the perfect size, not too salty, and because they are plain, they let the Hanky Panky Meat Topping stand out.

How long will these last in the freezer?

These will last for up to 6 months in a sealed container in the freezer.

 

Cooked Hanky Panky on Black Slate Platter. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

Cooked Hanky Panky on Black Slate Platter. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers
5 from 1 vote
Print

Hanky Panky Canapes, The Best Party Appetizers!

These Hanky Panky Canapes are the BEST Party Appetizers around!  They're cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it's scooped on top of bread, toasts, or crackers.

Course Appetizer
Cuisine American
Keyword Beef, cheese, hanky panky, party appetizers, party food, sausage
Prep Time 30 minutes
Cook Time 12 minutes
Freeze 6 hours
Total Time 42 minutes
Servings 70 Hanky Panky Canapes
Author Carrie Tyler

Ingredients

  • 1 lb Lean Ground Beef, RWA
  • 1 lb Ground White Meat Chicken
  • 2 cloves garlic
  • 1 tsp Fennel Seed
  • 3 Tbsp Parsley chopped
  • 1.5 tsp Fresh Ground Pepper
  • 1.5 tsp Salt
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Oregano, dried
  • 4 oz Cream Cheese
  • 8 oz Shredded Cheddar Cheese
  • 80 1" crackers I used Absolutely Gluten Free Crackers, Original

Instructions

Prepare the Hanky Panky for the freezer

  1. Chop 3 Tbsp Parsley.  Mince 2 cloves garlic.

  2. To a medium mixing bowl, add the ground chicken, minced garlic, the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper. Mix to combine.  Either store in fridge until ready to cook or keep going.

Make the Hanky Panky Topping

  1. Preheat a large pot or dutch oven.  Add a tbsp of olive oil and then add the ground chicken mixture.  Separate the ground chicken to break it up into small pieces and then let it sear to get browned for about 4-5 minutes.  

    Cooking Chicken Sausage Meat in pot. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers
  2. Next, stir in the ground beef along with another 1/2 tsp of salt, 1/2 tsp of ground pepper, and the oregano.  Let cook for about 6-8 minutes more stirring every couple minutes to ensure the meat cooks completely through.  

  3. Turn the heat to low and add the cream cheese to the meat mixture.  Stir the cream cheese to combine.  Add the shredded cheese and stir to melt and combine.

    Chicken, Beef, and shredded cheese added to pot. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers
  4. Once the meat and cheese are completely combined into a creamy and very thick mixture.  Remove from the heat.  

  5. On sheet pans that will fit flat into your freezer, lay out the crackers.  Fit as many as you can on the sheet pan.  Try to keep them from touching so they do not freezer together.  Once the meat and cheese mixture has cooled enough to handle, start placing a small amount of the mixture on top of each cracker.  Once all are topped, lay a piece of aluminum foil over top, seal, and place in freezer to freeze.  Once completely frozen (approx. 6 hours) transfer gently to a freezer container or freezer bag. 

    Hanky Panky Canapes cooked on sheet pan. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers

Cook the Hanky Panky Canapes for serving

  1. When you are ready to serve, preheat your oven to 375 F degrees.  Remove the Hanky Panky Canapes from the freezer and place on a lightly oiled sheet pan.  Cook in the oven for 12-14 minutes, until warmed through and the crackers are crispy.

  2. Serve and Enjoy!

    Cooked Hanky Panky on Black Slate Platter. These Hanky Panky Canapes are the BEST Party Appetizers around!  They cheesy, meaty, and absolutely delicious.  Ground Beef is mixed with Homemade Chicken Sausage and then combined with lots of cheese until its a creamy addictive pot of goodness.  Then it is scooped on top of bread, toasts, or crackers