Recipe courtesy of Frances Keller
To make the pickled red onions:
In a small sauce pan, bring apple cider vinegar and water to a simmer over medium heat. In a small prep bowl, combine all remaining seasonings. Slice the raw onions thinly. Place in the jar where you intend to store them. Once the apple cider-water mixture begins to simmer, add in seasonings and stir to combine.
As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a wooden spoon. Add the remaining liquid, continuing to press down the onion slices.
Cover the jar with its lid and give the jar a gentle shake to combine ingredients with the onions. Set aside to quick pickle for about 30 minutes. Use right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 2 weeks.
To make the Roast Pork Loin:
Preheat the oven to 375 degrees Fahrenheit. Place pork loin in a roasting pan or cast iron skillet with the fat cap on top. Rub seasoning all over roast and rub the 1 teaspoon of olive oil over the top to help with browning. Roast the pork loin for about 60 to 70 minutes until the instant read thermometer reads 140 degrees. Remove from the oven and cover with foil to rest for about 10 minutes.
To make the Fig Balsamic Compote
Remove the fig stems and dice the fresh figs into small, ¼ inch pieces. Add the diced figs to a large, nonreactive saucepan or pot. Add the brown sugar, lemon juice, rosemary sprig, and stir to combine.
Place the pot over medium high heat and cook the fruit down, stirring regularly, for about 15 to 20 minutes until the figs have broken down and slightly thicken to a deep reddish color.
Remove pan from heat and stir in balsamic vinegar. Remove rosemary sprig and discard.
Funnel the compote into a half-pint jar and cool slightly before spreading onto sandwiches. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
To assemble sandwiches, spread whole grain mustard on the inside of each bun followed by the fig jam. Add about 1 ounce of creamy brie to each sandwich followed by 2 to 3 ounces of thinly sliced roast pork loin. Top with pickled onions, the greens, and the top of the bun.
