Pork Tenderloin Panini

Name: Pork Tenderloin Panini
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 20
Cuisine: Global
Ingredients: 28 grams baby arugula; 1 loaf ciabatta bread, about 1 lb., halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide; 227 grams Gruyère cheese, shredded; 118 milliliters wichcraft sweet caper mustard; 4 teaspoons olive oil; 567 grams pork tenderloin, roasted, cooled to room temperature and cut into slices 1/4 inch thick

One portion of this dish contains approximately 11g of protein, 6g of fat, and

Ingredients

Servings:

28grams

baby arugula 1loaf

ciabatta bread, about 1 lb., halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide 227grams

Gruyère cheese, shredded 118milliliters

wichcraft sweet caper mustard 4teaspoons

olive oil 567grams

pork tenderloin, roasted, cooled to room temperature and cut into slices 1/4 inch thick

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Susana Balbo Nosotros Single Vineyard Nomade Malbec. It has 4.7 out of 5 stars and a bottle costs about 109 dollars.