I used this recipe from PatNoCal
but decided at the last minute not to stick that tenderloin piece into a crusty baguette (already had 1 tenderloin tucked into sourdough). I didn't use the fennel pollen, olive oil (used OO spray) or dijon but seared, then coated the 3/4# tenderloin piece with the spices, and roasted it on a rack to an internal temperature just above 140 degrees, with a 10 minute covered rest to bring above 145 degrees for medium rare before slicing.
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
.
Method:
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.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 160degreesF (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
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.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=229821
