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

Ingredients

  • 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

Directions

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.

Tip

  • 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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