• 1/4 cup Olive oil
  • 16 oz. Strap Off Center Cut Straight Loin
  • 1/2 Tbsp. Salt
  • 1 tsp. Black pepper, coarse ground
  • 4 Tbsp. Apricot preserves
  • 2 Tbsp. Dijon-style mustard
  • 8 slices Country wheat bread, 1/2-inch thick
  • 2 Tbsp. Butter, softened
  • 1 whole Granny Smith apple, cored and sliced 1/8-inch thick
  • 4 oz. Sharp Cheddar cheese, thinly sliced



Pork Loin

Meal Course:


Dish Type:

Entrée, Sandwich


  1. Heat oven to 350°F.
  2. Pour olive oil into a medium sauté pan over medium high heat. Season Boneless Loin with salt and pepper and sear boneless loin evenly, browning all sides, approximately 2 minutes per side.
  3. Transfer boneless loin to a baking pan and finish in the oven for 15 to 20 minutes, or until internal temperature reaches 145°F. Remove from oven and let meat rest for 10 minutes.
  4. In a small bowl, combine apricot preserves and mustard. Set aside. Return to boneless loin and slice into 1/2-inch thick pieces.
  5. To assemble sandwiches, spread one side of each slice of bread with about 1 teaspoon of butter. Place bread slices, buttered sides down on a clean plate or parchment paper. Spread unbuttered sides with apricot-mustard mixture. Next, layer pork, apple, and cheese slices. Place remaining bread slices on top, buttered sides up, to form sandwiches.
  6. Cook on a sandwich Panini press, or skillet over medium heat, until each side is golden brown. Remove from pan and cut sandwiches in half before serving.

Prep Time: 10 min.
Cook Time: 30 min.