Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

If you didn’t notice by the headline, there’s bacon in that there sandwich. If that ain’t an advancement in healthy eating, I don’t know what to tell you.

But bacon is low in calories (40-50 per slice, though high in fat) and a little bit can totally be a part of a healthy diet.

For our second meal of week 2, we’re dressing that bacon with a bunch of great ingredients for our thyme-crusted roasted pork panini with balsamic fig jam and bacon.

BOOYAH. Keep readin’.

The Recipe (Yield: 2 servings)

Fig jam (good for WAY more than two servings)
2 1-pint basket figs, cut into 1/8′s or about 20-25 figs
1/2 cup balsamic vinegar
1 1/2 cup water
3 T honey

8-10 oz. roast pork, sliced thin (from 2 slices bacon 1 bunch arugula Trader Joe’s panini bread or multigrain bread, sliced

Prep time: 20 min. Cook time: 40 min.

Since I cooked the pork for Tuesday’s sandwich on Monday, I had little work to do as far as prep was concerned. The most tedious part was cutting my 2 pints of figs into 1/8s. Chef Brian said quarters would work fine, but eighths cook down faster. (Side note: If you’re having trouble finding figs, check at a local Persian or Middle Eastern market).

Toss the figs in a medium saucepan with 1/2 cup of balsamic vinegar, 1 1/2 cup of water and 3 T of honey.

Heat to a light boil and reduce until it is very thick and has little liquid left, about 30 minutes.

The final step is to puree the cooked figs in a blender to achieve the smooth texture of jam.

Rinse a couple handfuls of arugula and dry it in a salad spinner.

Pan fry the bacon and chop it up so a little bit goes a long way. Cut off thin slices of pork and heat them in a covered dish for 45 seconds. They’ll be juicy and warm, with the rest of the reheating coming from the panini press.

We’ll turn it over to Chef Brian for assembly directions: Spread each side with fig jam. Top with thinly-sliced pork loin, sprinkle with bacon and arugula. “THEN TOAST THAT BITCH AND ENJOY.”

I assembled. I toasted. I ate.

Zippy greens. Sweet/sour fig jam. Savory pork. Bacon-y bacon. THAT BITCH WAS TASTY!

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10 Responses to Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

  1. Pingback: Week 2: Pork, figs and wine | Fat Dude On A Diet

    • Jason: No skinning the figs involved. I thought I would have to as well, but apparently it all cooks down, and once you puree it, it’s all good.

      But in general, I’m not sure you need to peel figs to eat them.

  2. Man am I glad to see a blog back from you! You were the reason I read the O.C. Register.Keep it up. I’m joining you diet!

    • James! Nice to see you around these parts. Any Food Frenzy reader, especially one that holds me in such high regard, is a friend of mine!

      If you do end up cooking anything from the blog, just come back and let me know how you liked it. =)

  3. Pingback: Week 2, Meal 1: Pork, polenta, and how to deglaze a pan | Fat Dude On A Diet

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