Pork Tenderloin Panini with Fig Port Jam Recipe

Pork Tenderloin Panini with Fig Port Jam Recipe
Pork Tenderloin Panini with Fig Port Jam Recipe photo by Taste of Home
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Pork Tenderloin Panini with Fig Port Jam Recipe

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“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
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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)
  • 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 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.
Originally published as Pork Tenderloin Panini with Fig Port Jam in Healthy Cooking August/September 2009, p31

Nutritional Facts

1 each: 381 calories, 8g fat (4g saturated fat), 59mg cholesterol, 746mg sodium, 48g carbohydrate (12g sugars, 3g fiber), 28g protein.

  • 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
  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. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is lightly browned. Yield: 4 servings.
Originally published as Pork Tenderloin Panini with Fig Port Jam in Healthy Cooking August/September 2009, p31

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