With the addition of a few high-flavored ingredients, leftover pork tenderloins are turned into a quick-fix supper of tasty Pesto Panini.
Makes 6 servings
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1 (7-oz.) jar roasted red bell peppers
12 teaspoons pesto
12 artisan bread slices
6 (1-oz.) Havarti cheese slices
Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices. Drain roasted red bell peppers; cut peppers into 6 pieces. Spread 2 tsp. pesto on each of 6 artisan bread slices. Top each with 3 pork slices, 1 red pepper piece, 1 Havarti cheese slice, and 1 bread slice. Cook in a preheated panini press 2 to 3 minutes or until golden.