Recipe by: Lisa Prince
Grilled Pork Cranberry Brie Panini
We found a 10.5 oz. jar of cranberry and caramelized red onion chutney at Harris Teeter on isle 1 with the relish items. We still caramelized the onion and just made it another layer to the sandwich. Amanda Boury won first place with this recipe in 2009 competing in the North Carolina Tar Heel Pork Challenge.
Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 2 hour and 25 minutes
Meal Type: Entree
NC Ingredients: Pork
Ingredients
Directions
Preheat oven to 325.
Coat your pork tenderloin with ‘herbs de Provence’ seasoning, (this is a blend that can be purchased that includes thyme, rosemary, fennel and basil among other herbs).
Place in a roasting pan or 9 X 13 baking dish and cook uncovered at 325 degrees for 45 minutes.
Add ¼ cup of water to the pan and continue cooking an additional 45 minutes or until the internal temperature reaches 160-170 degrees. Let the pork rest for 15 minutes and then thinly slice.
Heat pan with EVOO on med-high heat and sauté the onion until slightly browned.
Thinly slice the Brie.
Spread 1-2 teaspoons of chutney (I recommend 2-3tsp.) on one slice of bread. Then layer with pork, onion, and cheese.
Top with other slice of bread and then place in a hot greased Panini press or a pan until cheese is melted and sandwich is grilled on both sides.
*The cranberry chutney was store bought and mixed with the caramelized onion.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.