Pork Roasted the way the Tuscans Do

Pork Roasted the Way the Tuscan Do ~

Joanne Weir's recipe

4 servings
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Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!"

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Preheat oven to 375-degrees (F)

2 teaspoons fresh chopped sage

2 teaspoons fresh chopped rosemary

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1/4 teaspoon fennel pollen (My notes: I omit because it is not readily available here)
4 tablespoons extra virgin olive oil

1 pork tenderloin, trimmed of fat and sinewy tissue

1 loaf crusty baguette

Optional (I always include ~ about 3 to 4 tablespoons Dijon mustard)

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Method:

Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together, spread out on the work surface for later, the sear the pork as follows:

In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides (this will take about 8 to 10 minutes.)

If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs. (This step adds a bit of moistness to the meat, which I prefer.)

Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way but keep intact (don't cut all the way through); scoop out most of the soft insides ( I reserve for another use.) Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. need to be particular as to how you tie it, the aim is to keep the pork securely in the bread while roasting.

Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.

Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes.

Remove the strings and cut into thick (about 1-inch) slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.

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