Pulled Pork Tenderloin, Roasted Pepper & Jalapeno Havarti Panini
The other night we enjoyed a wonderful dinner with our extended family. The main dish was pork tenderloin in a brown sugar marinade, cooked in the slow cooker for 8 hours (recipe was adapted from here). The meal was a hit! The next day we were trying to decide what to make for dinner. Wanting to do something with the delicious pork tenderloin, we decided to turn it into a Panini, using only ingredients on hand. The result was an amazing, hearty and flavourful sandwich – perfect for a cool autumn night.
Pulled Pork Tenderloin, Roasted Pepper & Jalapeno Havarti Panini Recipe
- 1 cup cooked pork tenderloin, shredded
- 1 small orange pepper
- 2 slices of Jalapeno Havarti cheese
- 2 slices of roasted garlic bread, at least 1″ thick cut
- soft butter (to spread)
- Pre-heat Panini pan (or grill press) to medium high.
- Spread butter on one side of each slice of bread.
- Slice orange pepper in half lengthwise and remove stem and seeds. Place pepper on grill and cook until soft and grill marks appear (3-5 minutes), remove from heat.
- If pork tenderloin is from refrigerated leftovers, reheat until warm.
- Start assembly of Panini with cheese slice on the non buttered side of the bread, then stack pulled pork tenderloin, followed by the grilled pepper, then the second slice of cheese, then the last piece of bread, butter side out.
- Transfer sandwich to pan, press lid down and heat for about 4-5 minutes until grill marks are brown and the cheese is melted.
- If you prefer beer, you can pair this with an IPA. If wine is more your style, a Pinot Noir will pair well with this sandwich.
For the kids, we omitted the grilled pepper and jalapeno cheese, using a sharp cheddar instead. They loved this Panini! We hope you find this recipe inspiring. Tell us how you enjoyed it or how you prepared it differently!