has been rated excellent by hubs and me. Loved the still crisp apples, with a coating of fresh lemon, butter and cinnamon, moist, still a bit pink pink in the middle pork, herbs de provence, soft bread with crunchy crust and that wonderful prosciutto de parma very crispy. What a package! I bet this would be great stuffed with sour kraut and apples in the pork. The bread did not close entirely around my tenderloin, but it made no difference, it sliced beautifully and looked great on the plate.
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My pork tenderloin stuffed with Granny Smith Apples in the baguette
- Thread starter karennoca
- Start date
Certainly creative, Karen. Glad it turned out to your liking. I made the one Pat posted last night
It was very good but (just my own taste) next time I will go back to the one Sylvia posted with my pesto tweak.
This one is very tasty- I used the optional mustard but followed the recipe. I am not sure the pork needed searing before being put into the baguette. Just one person't interpretation.
I love the concept of a tenderloin in a baguette. Will try different combos in future and if I hit on anything I will post it.
http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
It was very good but (just my own taste) next time I will go back to the one Sylvia posted with my pesto tweak.
This one is very tasty- I used the optional mustard but followed the recipe. I am not sure the pork needed searing before being put into the baguette. Just one person't interpretation.
I love the concept of a tenderloin in a baguette. Will try different combos in future and if I hit on anything I will post it.
http://onceuponaplate.blogspot.com/2008/09/pork-roasted-way-tuscan-do-joanne-weirs.html
That is beautiful! I wonder what her update said, I could not find it when I clicked on the link
Does the browning really make a difference? The tenderloin is coated with mustard and herbs, so the visual part is not there. Since this bread is not covered with prosciutto and evo, it shortens the cooking time so the bread does not overcook without any fat on it. I personally loved the prosciutto and drizzled evo. I've sent my pictures and article to Linda Stradley. When she gets it up on her site, I will provide the link here.
Does the browning really make a difference? The tenderloin is coated with mustard and herbs, so the visual part is not there. Since this bread is not covered with prosciutto and evo, it shortens the cooking time so the bread does not overcook without any fat on it. I personally loved the prosciutto and drizzled evo. I've sent my pictures and article to Linda Stradley. When she gets it up on her site, I will provide the link here.
steve2-in-la
Well-known member
Must be a "link" for all this . . . (N3)
Absolutely. It's only about a 20 minute drive from Dowtown LB.
http://www.alpinevillagecenter.com/german-market/
http://www.alpinevillagecenter.com/german-market/
richard-in-cincy
Well-known member
OK, do tell. I will be in Los Angeles in December, I've never
heard of Alpine Village, and apparently it has my name embroidered on the sign. Enquiring minds want to know!
heard of Alpine Village, and apparently it has my name embroidered on the sign. Enquiring minds want to know!