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Panini Pocket of Braised Pork Tenderloin with Lazy Carrots and Watercress

Yvonne Tally
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These mini grilled sandwiches are meant to add a bit of texture and flavor to a meal. So be sure to serve the portions as a typical 1/2 sandwich would size up to. You will need a countertop waffle iron, a portable grill, such as the George Foreman or any countertop grill. And if none of those gadgets are in you kitchen, use a fry pan over low heat and use another pan on top of the sandwich to act as the weight.6 servings
boneless pork loin chops 3 medium
chicken stock 1 cup
dry red wine 1/2 cup
star anise 1 whole
Fuji apple 1 chopped with skin
fresh watercress 1 bunch, stems removed
carrots 2 peeled and sliced lengthwise, thin
sea salt
coarse pepper

  • Coat carrots with olive oil and sea salt.
  • Place in pre-heated 400 degree oven on a baking sheet for 15 minutes or until crisp and slightly golden; set aside.
  • Season chops with salt and pepper.
  • Brown chops over med high heat in a bit of olive oil, about 2 minutes.
  • Add wine; let reduce to thick syrup.
  • Add stock, apples, star anise.
  • With lid askew, simmer over med low head for 12 minutes, or until tender.
  • Set chops aside. Turn heat up and reduce liquid until consistency of syrup.
  • Remove star anise.
  • Slice pork and return it to pan with syrup.
  • Coat the pork with syrup.


  • Use a good foccacia, or dense rye bread.
  • Coat the outside of the bread with a thin layer of butter.
  • Place the pork, carrots and watercress on the bread.
  • Place in heated waffle iron or countertop grill.
  • Gently press down for about 10 seconds.
  • Cook until golden.
  • Cut each sandwich into quarters.
  • Serve with Aunt Glady’s Pepper Jelly



Yvonne Tally

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