Herbed Pork tenderloin cooked in Baguette?

P

pam

Well-known member
I made it last night; the pork was wonderful, but I have some questions for those of you who've already made it.

Did your prosciutto wrap all the way around? I found that one whole side of my bread was pretty prosciutto-bare. Still good! What I didn't like particularly was/were the herbes de provence. I know that someone has used pesto on the meat, but what other spices would work? Garlic and oregano? Any suggestions?

 
I like garlic and thyme with pork - you can make a paste with a garlic clove or 3, salt and thyme

add some olive oil to make a paste, and spread it over the meat.

 
Use anything you like; it will turn out great

I've made it maybe six times. The last time I could not get prosciutto so I used hard salami. It was great. I like putting a touch of pesto in with the herbes de provence- but using any herbs that you like will work.

I do not wrap the baguette in prosciutto- I lay some on top and it gets crispy (we fight over it- crispy meat chips, how can that be bad?) I like the flavor it imparts to the outside of the baguette- it also keeps the bread from burning.

 
I made a finely chopped mix of apples, thyme and a sprinkle of sunny paris

oiled the bread as instructions say, spread the chopped mix on both sides of the bread, wrapped the pork in prosciutto, tied it up and into the oven. I've made it with and without prosciutto on the outside, liked it both ways.
So good!!

 
You must log in or register to reply here.
Back
Top