Pork Tenderloin Panini With Fig Port Jam

• 1/3 cup port wine or grape juice
• 2 tablespoons water
• 2 dried figs, chopped
• 1 fresh rosemary sprig
• 1 tablespoon honey
• 1/8 teaspoon salt
• Dash pepper
• 1 pork tenderloin (3/4 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices sourdough bread
• 1/4 cup crumbled goat cheese
• 1 cup watercress, optional
• Cooking spray

1. For jam, in small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to about 1/4 cup, about 15 minutes.
2. Remove from the heat. Cool slightly; discard rosemary. Transfer mixture to blender; cover and process until blended. Cover and chill until serving.
3. Meanwhile, sprinkle tenderloin with salt and pepper; place on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 40-50 minutes or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing. Cut pork into 1/8-in. slices.
4. On four bread slices, layer the pork, jam, cheese and watercress if desired; top with remaining bread. Coat outsides of sandwiches with cooking spray.
5. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is lightly browned.

port wine, water, rosemary, honey, salt, pepper, pork tenderloin, salt, pepper, bread, goat cheese, cooking spray

Taken from www.tasteofhome.com/recipes/pork-tenderloin-panini-with-fig-port-jam/ (may not work)