Speaking of apples, it's time for pork tenderloin in a baguette!

Thanks for the reminder! I've never done this and really want to, baguettes here are so skinny.

Publix shoppers, please not they make the Italian baguette, that if I remember correctly, would be the perfect size.

 
Do try it Curious- you don't need to wrap the tenderloin entirely with baguette

If you look at the photo associated with this recipe you will see it does not encase the baguette entirely. Doesn't need to. Baguettes here are also skinny- I like the La Brea baguettes myself- use them each time I make this wonderful recipe. You don't want to have too much bread- the tenderloin should be the star.

 
And I think it needs to be a "real" baguette--like the La Brea ones. Not the

"'baguette" style that our supermarkets make under their own labels--they have a softer crust and not so "pully'' interior. IMO.

 
I realize that the link I included does not include apples!

When I make this, I rough chop the apples, then combine with thyme, herbs de provence, parsley, spices, etc, hollow out and oil the bread, lay the "filling" in on both sides, then place the tenderloin on one side, close, wrap in prosciutto, then tie off, bake.

 
They work too. I've used them. It just produces a softer interior. The exterior crisps up.

 
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