janet-in-nc
Well-known member
reminder to run a cup of white vinegar through your empty dishwasher once in a while to keep it clean. I'm doing that right now.
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could someone point me to the recipe for pork tenderloin encased in a baguette? I'll trade you a
- Thread starter janet-in-nc
- Start date
colleenmomof2
Well-known member
From CathyZ - PORK TENDERLOIN IN A BAGUETTE
This is a fabulous recipe that was posted here on the board. I have made it several times and it is very easy. Get a couple pork tenderloins and the other ingredients, put together, cut the baguettes to size, truss up and freeze to make later. Don't drizzle the oil at the end of the recipe until roasting later. I have done this and it works great. Just thaw before roasting.
PORK TENDERLOIN IN A BAGUETTE
(serves 2-3)
1 pork tenderloin
sprinkle of sea salt, 1 heaping Tbsp Herbs de Provence
8 slices Prosciutto (or use hard salami)
pesto
1 good French baguette (at least 3� diam.)
Olive oil
Preheat oven to 375. Pat the pork dry and season lightly with salt then sprinkle the Herbs de Provence all over the pork. Then wrap half of the prosciutto around the pork. Cut the baguette so it is the same length as the pork then cut lengthwise but not all the way through, scooping out as much bread as possible. Drizzle oil on the baguette. Slather pesto on. Place the pork inside the loaf and wrap the remaining prosciutto around the outside of the baguette. Tie with string along the length of the baguette. Drizzle with oil. Roast for 40-45 minutes, turning once. Let rest for at least 10 minutes before serving.
http://eat.at/swap/forum1/258275_Oh_I_think_you_might_do_something_more_than_toasts/croutons_Colleen_How_about
This is a fabulous recipe that was posted here on the board. I have made it several times and it is very easy. Get a couple pork tenderloins and the other ingredients, put together, cut the baguettes to size, truss up and freeze to make later. Don't drizzle the oil at the end of the recipe until roasting later. I have done this and it works great. Just thaw before roasting.
PORK TENDERLOIN IN A BAGUETTE
(serves 2-3)
1 pork tenderloin
sprinkle of sea salt, 1 heaping Tbsp Herbs de Provence
8 slices Prosciutto (or use hard salami)
pesto
1 good French baguette (at least 3� diam.)
Olive oil
Preheat oven to 375. Pat the pork dry and season lightly with salt then sprinkle the Herbs de Provence all over the pork. Then wrap half of the prosciutto around the pork. Cut the baguette so it is the same length as the pork then cut lengthwise but not all the way through, scooping out as much bread as possible. Drizzle oil on the baguette. Slather pesto on. Place the pork inside the loaf and wrap the remaining prosciutto around the outside of the baguette. Tie with string along the length of the baguette. Drizzle with oil. Roast for 40-45 minutes, turning once. Let rest for at least 10 minutes before serving.
http://eat.at/swap/forum1/258275_Oh_I_think_you_might_do_something_more_than_toasts/croutons_Colleen_How_about
colleenmomof2
Well-known member
From barb_b - Herbed Pork Tenderloin in a Bgquette
Herbed Pork Tenderloin in a Baguette
Serves 4 - 6
Ingredients:
1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)
Method:
1. Preheat oven to 375 degrees F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it's the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides - be generous.
9. Roast for 40 - 45 mins - turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.
http://eat.at/swap/forum1/258310_Rec__Pork_Tenderloin_in_Baguette
Herbed Pork Tenderloin in a Baguette
Serves 4 - 6
Ingredients:
1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)
Method:
1. Preheat oven to 375 degrees F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it's the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides - be generous.
9. Roast for 40 - 45 mins - turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.
http://eat.at/swap/forum1/258310_Rec__Pork_Tenderloin_in_Baguette
janet-in-nc
Well-known member
thanks so much. I'll give it a try tonight.
colleenmomof2
Well-known member
From Sylvia - Herbed Pork Tenderloin in a Baguette
with discussion from others smileys/wink.gif
Herbed Pork Tenderloin in a Baguette
Serves 4 — 6
Ingredients:
1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)
Method:
1. Preheat oven to 375° F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it’s the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides — be generous.
9. Roast for 40 — 45 mins — turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.
Link to recipe
http://manykitchens.com/?p=281
http://eat.at/swap/forum1/229808_Intriguing__Herbed_Pork_Tenderloin_in_a_Baguette
with discussion from others smileys/wink.gif
Herbed Pork Tenderloin in a Baguette
Serves 4 — 6
Ingredients:
1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)
Method:
1. Preheat oven to 375° F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it’s the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides — be generous.
9. Roast for 40 — 45 mins — turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.
Link to recipe
http://manykitchens.com/?p=281
http://eat.at/swap/forum1/229808_Intriguing__Herbed_Pork_Tenderloin_in_a_Baguette
colleenmomof2
Well-known member
From PatNoCal - Pork Roasted the Way the Tuscan Do
Pat's notes on the following Pork Roasted the Way the Tuscan Do: It's important to get a good sear on the pork tenderloin before encasing it in the baguette. After searing I like to smear the seared pork tenderloin with something flavorful like dijon mustard or pesto, then the herbs, to lend more moisture and another layer of flavor. I find it best to choose a baguette that's fatter vs a thin one. Have also had a variation with chicken breasts that were brined first and then treated the same way (with searing and then dijon or pesto and the herbs) in the baguette and it was delicious too....just use as many boneless skinless chicken breasts as necessary to fill the baguette.
Pork Roasted the Way the Tuscan Do
Joanne Weir's recipe
4 servings
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!"
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)
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette
Optional ~ about 3 to 4 tablespoons Dijon mustard
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 and scoop out most of the soft insides. 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.
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 degree 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 slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.
Link: http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=229821
Pat's notes on the following Pork Roasted the Way the Tuscan Do: It's important to get a good sear on the pork tenderloin before encasing it in the baguette. After searing I like to smear the seared pork tenderloin with something flavorful like dijon mustard or pesto, then the herbs, to lend more moisture and another layer of flavor. I find it best to choose a baguette that's fatter vs a thin one. Have also had a variation with chicken breasts that were brined first and then treated the same way (with searing and then dijon or pesto and the herbs) in the baguette and it was delicious too....just use as many boneless skinless chicken breasts as necessary to fill the baguette.
Pork Roasted the Way the Tuscan Do
Joanne Weir's recipe
4 servings
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!"
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)
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette
Optional ~ about 3 to 4 tablespoons Dijon mustard
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 and scoop out most of the soft insides. 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.
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 degree 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 slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.
Link: http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=229821
colleenmomof2
Well-known member
From KarenNoCA - Pork Tenderloin Stuffed with Apples in a Sourdough Baguette
https://whatscookingamerica.net/KarenCalanchini/PorkTenderloin-Sourdough-Baguette.htm
https://whatscookingamerica.net/KarenCalanchini/PorkTenderloin-Sourdough-Baguette.htm
A word of warning about the vinegar
I had been told that putting glasses on the top rack with some vinegar in them and running the empty dishwasher was a good way to clean it.
However, I have a Bosch and their website tells you specifically NOT to use vinegar as it degrades the gaskets and other rubber/plastic parts.
They recommend tossing a cup or so pf baking soda on the bottom of the dishwasher ans running it.
I had been told that putting glasses on the top rack with some vinegar in them and running the empty dishwasher was a good way to clean it.
However, I have a Bosch and their website tells you specifically NOT to use vinegar as it degrades the gaskets and other rubber/plastic parts.
They recommend tossing a cup or so pf baking soda on the bottom of the dishwasher ans running it.
janet-in-nc
Well-known member
thanks for your tip Judy. I haven't looked at Bosch's website but did look in the instruction
manual that came with my Bosch in 2015. It doesn't mention avoiding vinegar but I will take your word for it. I have only done it once before so I assume I haven't hurt anything.
manual that came with my Bosch in 2015. It doesn't mention avoiding vinegar but I will take your word for it. I have only done it once before so I assume I haven't hurt anything.