Cider-glazed Pork Loin Sandwich with Walnut Pesto

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.

Yield: Makes 6 servings
Recipe from Coastal Living

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Ingredients

  • 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
  • 1 shallot
  • 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

Preparation

  1. 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.
  2. 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.
  3. Process walnuts and next 6 ingredients in a food processor until smooth, stopping occasionally to scrape down sides.
  4. 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.
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