Cider-glazed Pork Loin Sandwich with Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Matt uses black walnuts for an earthy flavor. Regular walnuts make a good substitute because black walnuts may be difficult to find. Allow the pork to stand 10 minutes after removing from the oven to ensure juicy, tender meat. Ingredients:
1 teaspoon vegetable oil |
1 (2-pound) boneless pork loin |
3/4 cup fresh apple cider |
2 tablespoons butter |
3/4 cup walnuts, toasted |
6 tablespoons extra-virgin olive oil |
3 garlic cloves |
1 shallot |
3/4 cup (2 ounces) shredded parmesan cheese |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
12 slices fresh whole-grain bread |
1 head bibb lettuce |
Directions:
1. Heat vegetable oil in a large ovenproof skillet over high heat. Add pork loin and cook 2 to 3 minutes on each side or until browned.
2. Bake pork loin in skillet, uncovered, at 375° for 10 minutes. Add cider and butter to skillet, basting pork with pan juices. Bake 45 more minutes or until a meat thermometer inserted into thickest portion registers 150°. Cover with foil; let stand 10 minutes or until a thermometer registers 160°. Cut pork into 1/8-inch-thick slices. Reserve drippings in skillet.
3. Process walnuts and next 6 ingredients in a food processor until smooth, stopping occasionally to scrape down sides.
4. Spread pesto evenly on 1 side of each bread slice. Layer 6 bread slices, pesto side up, with pork slices, reserved drippings, and lettuce. Top with remaining 6 bread slices, pesto side down.
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