Pork Panini with Caramelised Onion
and Blue Cheese dressing
What you need to Get:
1 Bruemar Pork Tenderloin,
or Pork Loin Roast with Spices and Herbs
+ 2 tablespoons olive oil
+ 2 brown onions, sliced
+ 2 tablespoons balsamic vinegar
+ 2 tablespoon brown sugar
+ 400 g brown mushrooms
+ 120 g spinach
+ 8 slices thin sourdough bread
+ Olive oil spray
Blue Cheese dressing
+ 1/2 cup mayonnaise
+ 1/2 cup plain yogurt
+ 1/4 cup extra-virgin olive oil
+ 100g Blue cheese, crumbled
+ 1 tablespoon red wine vinegar
+ Salt and pepper
What you need to do:
1.Preheat oven to 220° C (Fan Forced). Season Pork Tenderloin with Salt and Pepper. Heat one tablespoon of oil in a frying pan over high heat. Sear the Pork until browned on all sides. Place Pork Tenderloin in a baking tray and roast for 15 minutes per 500 g.
2. Add the onion to the same frying pan, and cook covered stirring occasionally for 10 minutes, or until soft. Remove lid, stir in sugar and balsamic vinegar, increase heat to medium-high heat and cook for a further 15 minutes. Add the mushrooms to the caramelized onion and toss them to coat with oil for about 5 minutes.
3.Once the Pork is cooked through, transfer to a plate: cover loosely with foil and rest for 10 minutes before carving. Cut Pork into thin slices.
4. On four bread slices, layer the Pork, mushroom and onion mixture, spinach, top off with blue cheese dressing and with remaining bread. Coat outsides of sandwiches with cooking spray. Cook on a sandwich press for 3-4 minutes or until bread is lightly browned.