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Pork Tenderloin Panini with Fig Port Jam

Pork Tenderloin Panini with Fig Port Jam
“I serve these rather sophisticated, yet simple sandwiches for dinner or cut them into smaller servings for appetizers. They’re great hot or cold, but if serving cold, I like to add some watercress for a bit more color.” Casey Galloway - Columbia, MO
4 ServingsPrep: 1 hour Cook: 5 min.

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)
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  • 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

  • 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.
  • Remove from the heat. Cool slightly; discard rosemary. Transfer
  • mixture to blender; cover and process until blended. Cover and chill
© Taste of Home 2013

2 of 2

Pork Tenderloin Panini with Fig Port Jam (continued)

Directions (continued)

  • until serving.
  • 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.
  • On four bread slices, layer the pork, jam, cheese and watercress if
  • desired; top with remaining bread. Coat outsides of sandwiches with
  • cooking spray.
  • Cook on a panini maker or indoor grill for 3-4 minutes or until bread
  • is lightly browned. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013