Lemony Pork Sandwich With Fig Jam

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Lemony Pork Sandwich With Fig Jam
Makes: 6  servings
Yield: 6 sandwiches Prep 15 mins Total Time 4 hrs 20 mins


  • 1/4 cup  lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon  kosher salt
  • 1/4 cup  olive oil
  • 1 1/2 pounds  pork tenderloin
  • 1 cup  packed arugula
  • 2 tablespoons  mayonnaise
  • 3 tablespoons  fig jam
  • 5 ounces  Brie cheese, thinly sliced
  • 2 small baguettes


1. Whisk together the lemon juice, garlic, salt, and oil. Pour into a large resealable plastic bag with the pork tenderloin; seal and refrigerate 3 hr.

2. Heat oven to 425 degrees F. Remove the tenderloin from marinade and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the center registers 145 degrees F, 20 to 25 min. Cool completely.

3. Slice baguettes into 6 4-inch pieces and halve lengthwise; reserve extra for another use. Slice pork and assemble sandwiches with arugula, mayonnaise, fig jam, sliced pork, and cheese on the baguette. Wrap and keep chilled until ready to eat.


  • You can make the pork a day ahead and keep it ready in the fridge.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)530,
  • Fat, total(g)22,
  • chol.(mg)99,
  • sat. fat(g)7,
  • carb.(g)47,
  • fiber(g)2,
  • pro.(g)37,
  • sodium(mg)996,
  • Percent Daily Values are based on a 2,000 calorie diet
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