1747 N. Damen Ave.
Chicago, IL 60647
Pork Tenderloin Sandwich with Fig and Onion Jam
Chef Mindy Segal of Hot Chocolate – Chicago, IL
Adapted by StarChefs
Yield: 10 Servings
- 1 pork tenderloin
- 6 Tablespoons olive oil
- 2 sprigs thyme, chopped
Fig and Onion Jam:
- 2 pounds figs
- 1 bottle port
- 5 white onions
- 1 Tablespoon canola oil
- Salt and pepper to taste
- 1 ciabatta loaf
- 2 Tablespoons olive oil
- 1 wheel Brie, sliced
- Baby arugula
- Balsamic vinaigrette
For Pork Tenderloin:
Cut the pork loin into 5 ounce portions and marinate in olive oil
and thyme for up to 24 hours. Place a large sauté pan over
medium- high heat. Add a tablespoon of marinating oil. Add pork
and let sit for about 3 minutes until brown. Flip the pork over
and let sit for another 3 minutes. Pull the pork off the heat and
let stand about 5 minutes.
For Fig and Onion Jam:
Slice the stems off the figs and cut them in half lengthwise. Place
the figs in a medium rondo and cover half way with port. Cook on
low heat until the liquid has reduced down almost completely. Remove
the figs from the rondo and lay flat on a half sheet tray to cool.
Slice all the onions into ¼ inch thick strips. Return rondo
to the stove on high heat to get the pan hot. Add oil and heat.
Add onions and cook over medium heat until they start to caramelize,
stirring occasionally. Once the onions have browned, remove from
stove and let cool on a sheet tray. When both figs and onions are
cool, mix them together and add a pinch of salt and pepper.
To Assemble and Serve:
Preheat oven to 375° F. Slice ciabatta in half lengthwise and
brush with olive oil. Place ciabatta directly on oven rack and toast
for about 5 minutes. Remove bread from oven. Place one half on baking
tray, cut side up. Slice the pork loin into thin strips and place
on the bread. Top with strips of brie and place baking tray in oven.
When cheese has melted, remove from oven. Dress the arugula with
vinaigrette, place on top of the cheese, then cover with fig and
onion jam. Cover sandwich with remaining piece of bread. Slice into
10 pieces and serve.