Pork Tenderloin Paninis - MSNewsNow.com - Jackson, MS

Pork Tenderloin Paninis


  • 1 loaf Ciabatta bread, about 1 lb., (halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide)
  • 4 tsp. Olive oil
  • 7.75 oz. Jar of stonewall kitchen caramelized onion mustard
  • 8 oz. Pepper jack cheese, shredded
  • 1 1/4 lb. pork tenderloin, roasted, cooled to room temperature and cut into slices 1/4 inch thick
  • 3/4 cup roasted peppers, chopped
  • 1 cup baby arugula


Preheat a panini maker to medium-high according to the manufacturer's instructions. 

Brush the outside of the bread slices with the olive oil. Lay the slices, cut side up, on a work surface and spread a tablespoon of mustard on each slice. Sprinkle the cheese on the bottom halves of the bread, dividing evenly. Arrange the pork slices on top followed by some of the roasted peppers and arugula. Cover the sandwiches with the top halves of the bread, cut side down. 

Place 2 of the sandwiches on the preheated panini maker and cook according to the manufacturer's instructions until the cheese is melted, 5 to 6 minutes. Repeat with the remaining sandwiches.

Serves 4.

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