I made the pork tenderloin in a baguette Sylvia posted for dinner last evening

C

CathyZ

Well-known member
Yow, it was good. I do admit to adding pesto to it before closing the baguette around the pork tenderloin. I'm glad I did. This is a really good recipe and easy as can be to make. It will be a standard at my house and I will try different versions of it. Next up will be the one that Pat posted. What a great idea to roast pork tenderloin in a baguette!

I served the tenderloin just barely warmed with a nice potato salad and wedges of watermelon. My DH went nuts over it.

http://manykitchens.com/blogs/many-kitchens/15060769-herbed-pork-tenderloin-in-a-baguette#.U_DZeyj3uYp

 
Thanks for posting it. The first recipe that has caught my attention in a long time. Pat's is next.

 
I wonder if it could be wrapped in bacon instead of Prosciutto?

Neither one of us like Prosciutto. At least Pancetta?

 
I'm having my brother and SIL to dinner next week. They've tasted absolutely everything I make,

so this would be a nice entree.

 
Yes, no doubt. Remember that the tenderloin will shrink inside the baguette

it is something I forgot to figure on. You will need more than you think for feeding others.

I could only find one type of prosciutto here- a brand sold in plastic (yuck) so I hope you can get good prosciutto.

Careful not to put too much sage pesto on it- it should be good with the Herbes de Provence but maybe strong. I used maybe a tbsp of basil pesto total slathered on the bread after drizzling with olive oil.

Can't wait to hear how you like it. Richard and Tim are all over it too.

 
How about bacon jam?

I'm thinking of a schmeer on the meat before stuffing it in the bread.

 
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