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Cathy Z - did you make both of the tenderloin/baguette recipes?
- Thread starter deb-in-mi
- Start date
Not Cathy but I wanted to chime in and say that there are so many variations on this recipe
Today, I made a riff on the one posted. I made a slit in the tenderloin and inserted sliced Granny Smith Apples, that were coated in fresh lemon, butter and cinnamon. I put the Herbs de Provence on the roast, then prosciutto. I am letting it sit overnight. Tomorrow it goes into the baguette with the rest of the prosciutto on top of the bread. I am hoping it will be delicious with the apple in the middle of the tenderloin.
I will report back.
http://theitaliandishblog.com/imported-20090913150324/2013/5/7/tuscan-roast-pork-in-a-baguette.html
Today, I made a riff on the one posted. I made a slit in the tenderloin and inserted sliced Granny Smith Apples, that were coated in fresh lemon, butter and cinnamon. I put the Herbs de Provence on the roast, then prosciutto. I am letting it sit overnight. Tomorrow it goes into the baguette with the rest of the prosciutto on top of the bread. I am hoping it will be delicious with the apple in the middle of the tenderloin.
I will report back.
http://theitaliandishblog.com/imported-20090913150324/2013/5/7/tuscan-roast-pork-in-a-baguette.html
I am making the one Pat posted this weekend. I've made Sylvia's twice and LOVED it twice
The one Pat posted is only a little different- sear the pork first, use sage and rosemary, etc. I can't imagine that it won't be great. I will use the optional mustard. While I am not a rabid mustard lover I can see it would enhance this recipe a lot.
The recipe Sylvia posted simply sings to me. I don't need to stuff the tenderloin or change anything more than I did. I added just a touch of pesto- and for me and those around me, it was and is just the best.
I will most definitely try a beef tenderloin with other herbs/treatment in a baguette. Probably sausage later too- can feature a chorizo with guacamole and ancho chilies for instance. Or maybe Polish sausage with a sauteed sauerkraut and other stuff filling....who knows. On my brain menu for sure.
The one Pat posted is only a little different- sear the pork first, use sage and rosemary, etc. I can't imagine that it won't be great. I will use the optional mustard. While I am not a rabid mustard lover I can see it would enhance this recipe a lot.
The recipe Sylvia posted simply sings to me. I don't need to stuff the tenderloin or change anything more than I did. I added just a touch of pesto- and for me and those around me, it was and is just the best.
I will most definitely try a beef tenderloin with other herbs/treatment in a baguette. Probably sausage later too- can feature a chorizo with guacamole and ancho chilies for instance. Or maybe Polish sausage with a sauteed sauerkraut and other stuff filling....who knows. On my brain menu for sure.