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| This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil. A nice rustic presentation. |
| 2 tsp |
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fresh chopped sage |
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| 2 tsp |
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fresh chopped rosemary |
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| 1/2 tsp |
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freshly ground black pepper |
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| 2 |
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cloves garlic, minced |
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Kosher salt and freshly ground black pepper |
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| 4 Tbs |
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extra virgin olive oil |
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| 1 |
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pork tenderloin, trimmed |
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| 1 |
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loaf crusty baguette |
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| 1 |
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. |
| 2 |
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. |
| 3 |
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. |
| 4 |
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. |
| 5 |
Serves 4 |
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| Recipe Source |
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Author: Joanne Weir |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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