Pork Loin Baguette with Gruyere, Watercress, and Fig Jam

By SaraB

Ingredients

• 3/4 pound pork loin
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1 medium baguette, halved lengthwise
• 4 oz. Gruyere cheese, thinly sliced or grated
• Fig Jam (recipe follows)
• 1 cup watercress, stems removed

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 degrees.

Rub the pork with oil and season with salt and pepper. Roast for 20-25 minutes, or until internal temperature of pork reaches 155 degrees. Remove from heat and allow to rest for 10 minutes. Slice thinly across the grain.

Increase oven temperature to 400 degrees. Toast the bread on baking sheets in the oven until golden brown, about 5 minutes per side. Place cheese on bread and toast 3-5 additional minutes, or until the cheese is melted.

Spread the Fig Jam on the bread, then top with pork and watercress.

FIG JAM
2 pints figs, halved pole to pole
1 cup sugar
1/2 cup water
1 pinch salt

In medium saucepan, combine all the ingredients. Cook over medium-low heat for 10-15 minutes. Mash with a fork to form a chunky paste. Cool and store in an airtight container.