PORK TENDERLOIN PANINI WITH FIG PORT JAM

Pork Tenderloin Panini with Fig Port Jam image

"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

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 15

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 381 calories, Fat 8g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 746mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 3g fiber), Protein 28g protein.