?? about pork tenderloin in a baguette

[pam]

I'm nervous about the prociutto burning on the outside. I will have to have it sliced at my deli. How thick/thin should it be. Normally they slice it almost paper thin, but I'm thinking it should be thicker than that?

 

[traca]

Mind did dry out. Inedible. Next time I'm going to use it all inside. Also, the recipe says 4 ounces

but here they sell it in 3 once packages. I thought that was plenty.

 

[karennoca]

Mine came out perfect, beautifully crisped, the whole thing was company worthy

I used more than 4 ounces, because my baguette was not one of the skinny ones.

Here is a link as to how mine looked when finished.

http://whatscookingamerica.net/KarenCalanchini/PorkTenderloin-Sourdough-Baguette.htm

http://whatscookingamerica.net/KarenCalanchini/PorkTenderloin-Sourdough-Baguette.htm

 

[deb-in-mi]

My tenderloin also overcooked. But the paper thin slices crisped up perfectly around the bread.

 

[heather_in_sf]

That looks so beautiful!

Were the apples in the center your rift? I wonder if that helped the meat stay tender. This is on my list of things to make!

 

[monj]

i made it too--not sure the prosciutto on the outside adds anything other than looks, it does get`

dried out. I added a mix of onion, apple and parsley, olive oil,chopped medium as a spread on each side of the bread, with pork in the middle--was REALLY good. This one's a keeper! Thanks Sylvia!
Time for T&T, if it's not there already!

 

[orchid]

Mine came out perfect and was delicious! I followed the original

recipe exactly except we don't like prosciutto so I used pancetta instead and it was fantastic. I'll be making it again for sure!

 

[mariadnoca]

Purdy!

 

[karennoca]

That is a a great idea Mo....will give that a try next time.

 

[CathyZ]

I made it a few days ago for the sixth time. Turned out perfect.

I don't know why some of you have trouble with this recipe- I have made it for a lot of people and it turns out perfectly every time. I have used three different ovens, different baguettes- it always comes out right. I don't wrap the prosciutto around the baguette but just lay it on top and I don't turn the whole thing over in the oven. I use about a tbsp of pesto slathered on the bread after the oil is put on and before the prosciutto-wrapped pork is put in it. I've given the recipe out to 3 people that ate it and asked for the recipe. A keeper for sure. It does need to go in T&T. Sylvia, you should have the honor.

 

[amanda_pennsylvania]

I used almost half a jar of pesto spread which worked great.

Served it at a retreat dinner and everyone loved it. I, personally, did not love the bread and would use a batard next time, rather than the ciabatta baguette I used. (Although other people told me that they really liked the bread, so I think it was just me.) The pork was fabulous.

 

[wigs]

Wow, does that ever look great, and I'm sure the taste was equal to its looks!

 

[karennoca]

I just lay the prosciutto over the baguette, as well, if you wrap it all the way around

you have to stretch it and I think that may account for the overly crisp issue some are mentioning,

 

[joe]

Mine got crispy and flaked off when we sliced it. Eating the pieces with our fingers off the platter

was half the fun.