Tuscan Pork (on baguette)

By Sharmd

Ingredients

• 2 POUNDS PORK TENDERLOIN, NO FAT AND SILVER SKIN
• 2 TSP EACH FRESH SNIPPED SAGE AND ROSEMARY
• 1 TSP KOSHER SALT
• 1/2 TSP GROUND BLACK PEPPER
• 2 CLOVES GARLIC, MINCED
• 1/4 TSP FENNEL POLLEN OR 1 TSP FENNEL SEEDS, CRUSHED
• 4 + TBSP EXTRA VIRGIN OLIVE OIL, DIVIDED
• 1 BAGUETTE

Preparation

Step 1

COMBINE SAGE, ROSEMARY, SALT, PEPPER, GARLIC AND FENNEL. GRIND IN FOOD PROCESSOR (MINI IS BEST). ADD IN 1 TBSP OLIVE OIL TO MAKE A PASTE.

HEAT 1 TBSP OIL IN SKILLET OVER MED-HIGH HEAT. BROWN TENDERLOINS BY COOKING AND TURNING FOR ABOUT 8-10 MINUTES. REMOVE FROM SKILLET. COOL SLIGHTLY.

RUB EACH SURFACE WITH SPICE/HERB MIXTURE.

HALVE BAGUETTE HORIZONTALLY. THEN CUT INTO LENGTH TO FIT EACH PIECE OF MEAT. REMOVE INSIDES, LEAVING A SHELL. BRUSH WITH REMAINING GARLIC.

PLACE PORK INTO BOTTOM OF BREAD, COVER WITH TOP. (BRUSH SOME OIL AND SPRINKLE SPICES ON TOP OF LOAF. TIE AT 1-2” INTERVALS WITH KITCHEN STRING.

PLACE ON COOKIE SHEET IN 375 DEGREE OVEN. BAKE FOR 30-35 MINUTES. LET REST FOR 10 MINUTES. SLICE INOT 1 ½”- 2 INCH SLICES.