Pork Tenderloin Panini with Fig Port Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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âI serve these rather sophisticated, yet simple sandwiches for dinner or cut them into smaller servings for appetizers. Theyâre great hot or cold, but if serving cold, I like to add some watercress for a bit more color.â Casey Galloway - Columbia, MO Ingredients:
1/3 cup port wine or grape juice |
2 tablespoons water |
2 dried figs, chopped |
1 fresh rosemary sprig |
1 tablespoon honey |
1/8 teaspoon salt |
dash pepper |
sandwiches: |
1 pork tenderloin (3/4 pound) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 slices sourdough bread |
1/4 cup crumbled goat cheese |
1 cup watercress, optional |
cooking spray |
Directions:
1. For jam, in small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to about 1/4 cup, about 15 minutes.
2. Remove from the heat. Cool slightly; discard rosemary. Transfer mixture to blender; cover and process until blended. Cover and chill until serving.
3. Meanwhile, sprinkle tenderloin with salt and pepper; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-50 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Cut pork into 1/8-in. slices.
4. On four bread slices, layer the pork, jam, cheese and watercress if desired; top with remaining bread. Coat outsides of sandwiches with cooking spray.
5. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is lightly browned. Yield: 4 servings.
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