Rosemary Roast Pork, Caramelized Pears & Goat Cheese Panini
One of my secret weapons in the kitchen is a panini grill because I can take pretty much any type of leftover and make it into a warm, toasted sandwich for any meal. I asked my good friend, Kathy, of Panini Happy, to create a panini recipe perfect for fall-almost-winter just for you.
I've also taken leftover roast chicken, sliced the meat and made a panini with the carmalized pears and goat cheese.
If you are looking for more panini recipes, Kathy has over 70 of them on her blog, Panini Happy
Rosemary Roast Pork, Caramelized Pears & Goat Cheese PaniniBy Kathy Strahs, Panini Happy
Making delicious panini is all about finding flavors and textures that marry well together. Let your palate be your guide and the possibilities are endless. I recently found myself daydreaming a bit about pears - one of the highlights of autumn that I most look forward to - and how I might build sweet and savory panini around them. Then the idea hit me: I’d caramelize the pears until they were tender and extra-sweet, layer in medallions of succulent pork tenderloin roasted with rosemary, finish it off with creamy-tangy goat cheese and grill it all on nutty multigrain country bread. Trust me when I tell you the taste reality was better than any daydream.
Makes 4 panini
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 lb. boneless pork tenderloin, well trimmed
1 tablespoon unsalted butter
2 firm but ripe red pears, halved, cored and cut into 1/3” thick wedges
1/2 teaspoon sugar
8 slices multigrain country bread
4 ounces goat cheese, sliced thinly
Preheat the oven to 400°F.
Combine the rosemary, salt and pepper in a small bowl; rub the mixture all over the pork. Heat the olive oil in a large oven-safe sauté pan over medium high heat until hot but not smoking. Sear the tenderloin on all sides until a rich brown color, about 2-3 minutes per side. Remove pan from the heat and finish in the oven for 10-15 minutes until a thermometer inserted into the center of pork registers 155°F. Remove from the oven; let stand 10 minutes. Once rested, slice the pork into ¼” medallions.
While the pork is resting, melt the butter in another large skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 6 minutes. Set aside.
Preheat the panini grill to medium-high heat.
For each sandwich: Arrange slices of goat cheese on a slice of bread to cover the entire surface. Top with slices of pork and caramelized pears. Close the sandwich with a second slice of bread. Grill for about 3 minutes until the sandwich is heated through and the bread is toasted with golden grill marks. Serve immediately and enjoy!
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