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Pork Tenderloin Panini With Fig Port Jam (International) — Recipe | Foodgeist

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Pork Tenderloin Panini With Fig Port Jam

🍽️recipe·Internationalmedium

Pork Tenderloin Panini With Fig Port Jam

Name: Pork Tenderloin Panini With Fig Port Jam
Cuisine: International
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; 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

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

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

Method

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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. 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 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.