Ingredients
1/3 cup port wine or grape juice2 tablespoons water2 dried figs, chopped1 fresh rosemary sprig1 tablespoon honey1/8 teaspoon saltDash pepperSANDWICHES:1 pork tenderloin (3/4 pound)1/4 teaspoon salt1/4 teaspoon pepper8 slices sourdough bread1/4 cup crumbled goat cheese1 cup watercress, optionalCooking spray
Preparation
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.
