Cider-glazed Pork Loin Sandwich with Walnut Pesto

Matt uses black walnuts for an earthy flavor. Regular walnuts make a good substitute because black walnuts may be difficult to find. Allow the pork to stand 10 minutes after removing from the oven to ensure juicy, tender meat.

Yield: Makes 6 servings

Ingredients

• 1  teaspoon  vegetable oil
• 1  (2-pound) boneless pork loin
• 3/4  cup  fresh apple cider
• 2  tablespoons  butter
• 3/4  cup  walnuts, toasted
• 6  tablespoons  extra-virgin olive oil
• 3  garlic cloves
• 1  shallot
• 3/4  cup  (2 ounces) shredded Parmesan cheese
• 1/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 12  slices fresh whole-grain bread
• 1  head Bibb lettuce

Preparation

Heat vegetable oil in a large ovenproof skillet over high heat. Add pork loin and cook 2 to 3 minutes on each side or until browned.

Bake pork loin in skillet, uncovered, at 375° for 10 minutes. Add cider and butter to skillet, basting pork with pan juices. Bake 45 more minutes or until a meat thermometer inserted into thickest portion registers 150°. Cover with foil; let stand 10 minutes or until a thermometer registers 160°. Cut pork into 1/8-inch-thick slices. Reserve drippings in skillet.

Process walnuts and next 6 ingredients in a food processor until smooth, stopping occasionally to scrape down sides.

Spread pesto evenly on 1 side of each bread slice. Layer 6 bread slices, pesto side up, with pork slices, reserved drippings, and lettuce. Top with remaining 6 bread slices, pesto side down.