Matt uses black walnuts for an earthy flavor. Regular walnuts make a good substitute because black walnuts may be difficult to find. Allow the pork to stand 10 minutes after removing from the oven to ensure juicy, tender meat.
1 teaspoon vegetable oil
1 (2-pound) boneless pork loin
3/4 cup fresh apple cider
2 tablespoons butter
3/4 cup walnuts, toasted
6 tablespoons extra-virgin olive oil
3 garlic cloves
3/4 cup (2 ounces) shredded Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 slices fresh whole-grain bread
1 head Bibb lettuce
How to Make It
Heat vegetable oil in a large ovenproof skillet over high heat. Add pork loin and cook 2 to 3 minutes on each side or until browned.
Bake pork loin in skillet, uncovered, at 375° for 10 minutes. Add cider and butter to skillet, basting pork with pan juices. Bake 45 more minutes or until a meat thermometer inserted into thickest portion registers 150°. Cover with foil; let stand 10 minutes or until a thermometer registers 160°. Cut pork into 1/8-inch-thick slices. Reserve drippings in skillet.
Process walnuts and next 6 ingredients in a food processor until smooth, stopping occasionally to scrape down sides.
Spread pesto evenly on 1 side of each bread slice. Layer 6 bread slices, pesto side up, with pork slices, reserved drippings, and lettuce. Top with remaining 6 bread slices, pesto side down.
The Lark Creek Inn, Larkspur, California
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