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Intriguing: Herbed Pork Tenderloin in a Baguette
- Thread starter sylvia
- Start date
I've made a similar pork tenderloin in baguette based on a recipe
by Joanne Weir (at the link). I like the sound of the one you posted, Sylvia, ....I can just taste the crispy prosciutto and crusty bread...yum, yum!
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°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.
http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
by Joanne Weir (at the link). I like the sound of the one you posted, Sylvia, ....I can just taste the crispy prosciutto and crusty bread...yum, yum!
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°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.
http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
richard-in-cincy
Well-known member
MMmm, thanks! I need to try both of these unusual recipes!
richard-in-cincy
Well-known member
An excellent idea.
I'm sure many variations will ensue once we have at it!
I wonder how a bearnaise sauce would hold up coating the tenderloin and all wrapped in...bacon???
I'm sure many variations will ensue once we have at it!
I wonder how a bearnaise sauce would hold up coating the tenderloin and all wrapped in...bacon???
One thing that was always a challenge for me was getting the bottom of the puff pastry to remain
reasonably dry so that it would puff as well, especially with a duxelle weeping into it. This idea has me thinking of all kinds of solutions to that problem.
Still thinking.
reasonably dry so that it would puff as well, especially with a duxelle weeping into it. This idea has me thinking of all kinds of solutions to that problem.
Still thinking.
Marg, are you cooking down your duxelle enough?
That is usually the problem- the duxelle is too wet. Need to cook the liquid out of it- if you still have trouble, try putting bread crumbs down on the puff pastry before placing the duxelle on. Works for me.
You probably know this already.
That is usually the problem- the duxelle is too wet. Need to cook the liquid out of it- if you still have trouble, try putting bread crumbs down on the puff pastry before placing the duxelle on. Works for me.
You probably know this already.
I've been thinking of breadcrumbs since this recipe was posted. Glad to know it works.
And yes, in fact, I drain the duxelle after I've finished cooking the bijimineys out of it. I have sometimes even pressed it lightly in a sieve. I always remembered that mushrooms are 93% water.
I was a very novice cook in the early 70s, well still am, but I know a little more now. Wellington was an expensive experiment every time. Now that the puff pastry is finally easy to find, I don't seem to have the right occasion to experiment further. But this breadcrumb idea will certainly be included when I do. Thanks Cathy
And yes, in fact, I drain the duxelle after I've finished cooking the bijimineys out of it. I have sometimes even pressed it lightly in a sieve. I always remembered that mushrooms are 93% water.
I was a very novice cook in the early 70s, well still am, but I know a little more now. Wellington was an expensive experiment every time. Now that the puff pastry is finally easy to find, I don't seem to have the right occasion to experiment further. But this breadcrumb idea will certainly be included when I do. Thanks Cathy
G
Guest
Guest
If you are making Wellington you are not a "novice cook" and another idea
When I make duxelle I take a clean dishtowel, put the chopped mushrooms in it before I cook them, twist the towel "bag" down and squeeze the bejeebers out of them. Works great. Another idea that works is to use a potato ricer to squeeze.
Commercial puff pastry is different than homemade and acts differently when baked but hey, who needs to spend a day adding butter and rolling out puff pastry? Julia's food processor version is great but timing is critical. I generally buy frozen puff pastry these days. I've gotten lazy in my old age.
When I make duxelle I take a clean dishtowel, put the chopped mushrooms in it before I cook them, twist the towel "bag" down and squeeze the bejeebers out of them. Works great. Another idea that works is to use a potato ricer to squeeze.
Commercial puff pastry is different than homemade and acts differently when baked but hey, who needs to spend a day adding butter and rolling out puff pastry? Julia's food processor version is great but timing is critical. I generally buy frozen puff pastry these days. I've gotten lazy in my old age.
That is a really interesting method. I'm going to try it without making a Wellington. I am curious
to see how it changes the cooking. Thank you for the suggestion.
I definitely would not make my own puff pastry now for meats. If I go to all that trouble, it will be for a dessert item, or Danish style pastries.
Back in 1973, I had to twist the arm of a pastry shop owner in the city to sell me a block of it. Eventually, he realized there was a market for it and began selling it. Later, I brought it back from France. Sometimes it thawed on the way, but in any case, it went into the freezer. France was so innovative in the area of preprepared types of pastries. Now it's easy to find all-butter, locally-made (Canadian) and at the regular supermarket.
Shopping really has changed.
(I actually tried baking a Wellington on a rack and poking holes through the bottom once it was 3/4 done)
to see how it changes the cooking. Thank you for the suggestion.
I definitely would not make my own puff pastry now for meats. If I go to all that trouble, it will be for a dessert item, or Danish style pastries.
Back in 1973, I had to twist the arm of a pastry shop owner in the city to sell me a block of it. Eventually, he realized there was a market for it and began selling it. Later, I brought it back from France. Sometimes it thawed on the way, but in any case, it went into the freezer. France was so innovative in the area of preprepared types of pastries. Now it's easy to find all-butter, locally-made (Canadian) and at the regular supermarket.
Shopping really has changed.
(I actually tried baking a Wellington on a rack and poking holes through the bottom once it was 3/4 done)