Jean Allsopp Photo by: Jean Allsopp

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.

Coastal Living JULY 2005

  • Yield: Makes 6 servings


  • 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


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.