- Pork Loin
- ¾ pound pork loin
- ¼ cup olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium baguette, halved lengthwise
- 4 ounces Gruyère cheese, thinly sliced or grated
- 1 cup watercress, stems removed
- Fig Jam
- Makes 1 pint
- 2 pints figs, halved pole to pole
- 1 cup sugar
- ½ cup water
- 1 pinch salt
1. Preheat oven to 350°F. Rub the pork with oil and season with salt and pepper. Roast for 20 to 25 minutes, or until internal temperature of pork reaches 155°F. Remove from heat and allow the meat to rest for 10 minutes. Slice the pork thinly against the grain.
2. Increase the oven temperature to 400°F. Toast the bread on baking sheets in the oven until golden brown, about 5 minutes per side. Place cheese on bread and toast for 3 to 5 additional minutes, or until the cheese is melted.
Spread the Fig Jam on the bread, then top with the pork and watercress.
1. In a medium saucepan, combine all of the ingredients. Cook over medium-low heat for 10 to 15 minutes. Mash with a fork to form a chunky paste.
2. Cool and store in an airtight container.
TIP: You can buy fig jam in the grocery store to simplify this recipe.