Pork Roasted the Way the Tuscan Do

By cynthiagarrett

Ingredients

• 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*
• 4 tablespoons extra virgin olive oil
• 1 pork tenderloin, trimmed
• 1 loaf crusty baguette

Details

Servings 4
Adapted from joanneweir.com

Preparation

Step 1

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!



On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.

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 the baguette, at 1-to 2-inch intervals, with kitchen string.

Preheat an oven to 375F. Place the pork on a baking sheet and roast until done, 155F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.

Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.