Roasted Pork Paninis

  • 1 (10 oz.) pork tenderloin
  • 1-2 tsp. Italian seasoning
  • 1-2 cloves garlic, minced
  • 1 T. olive oil
  • 8 slices Italian bread
  • 8 tsp. mayonnaise
  • 6 oz. roasted red peppers (drained, if using from a jar), sliced
  • 1 large bunch spinach
  • 1 large round fresh mozzarella, sliced

Rub the tenderloin generously with the Italian seasoning, garlic, and olive oil. In a large nonstick skillet, brown the tenderloin until nearly crisp on all sides and then roast in a 400° F oven for 20 minutes or until cooked through. Allow to rest while you begin to assemble the sandwiches.

Preheat a panini press over medium-high heat.

Slather the outsides of the Italian bread with mayonnaise. Then layer the sliced roasted red peppers, spinach, and sliced fresh mozzarella on the inside of the bread.

Thinly slice the pork and add that to the other items on the bread. Press together into a sandwich and place on the hot panini press. Press and cook for 8-10 minutes or until the outside of the bread is crisp and golden. Remove to a plate and cool for a couple of minutes before carefully slicing in half. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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