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I've made a similar pork tenderloin in baguette based on a recipe
Joined: Dec 9, 2005
Posted to Thread #26504 at 4:02 pm on Aug 14, 2014
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
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.
Other messages in this thread:
- 26504. Intriguing: Herbed Pork Tenderloin in a Baguette [NT] [LINK] - Sylvia - 2:28pm on 08/14/14 (16)
- I've made a similar pork tenderloin in baguette based on a recipe [LINK] - Pat-NoCal - 4:02pm on 08/14/14
- MMmm, thanks! I need to try both of these unusual recipes! [NT] - Richard in Cincy - 5:33pm on 08/14/14
- Ditto for sure. Making both of them [NT] - CathyZ from Kauai - 2:38am on 08/15/14
- ISO Joe: this looks perfect for your next Hollywood Bowl picnic! easier too. [NT] - AngAk1 - 6:55pm on 08/14/14
- Or make one with beef tenderloin and some fusion version of pesto/duexelle - CathyZ from Kauai - 2:40am on 08/15/14
- An excellent idea. - Richard in Cincy - 2:43pm on 08/15/14
- Probably pretty well. I foresee many versions of this idea in my future. [NT] - CathyZ from Kauai - 4:24pm on 08/15/14
- I'd love to have feedback on how a beef version compares with a Wellington. [NT] - Marg CDN2 - 4:57pm on 08/15/14
- Well, I suppose it would be the difference between using raw dough and baked dough, Marg [NT] - CathyZ from Kauai - 5:06pm on 08/15/14
- One thing that was always a challenge for me was getting the bottom of the puff pastry to remain - Marg CDN2 - 6:04pm on 08/15/14
- Marg, are you cooking down your duxelle enough? - CathyZ from Kauai - 5:18pm on 08/16/14
- I've been thinking of breadcrumbs since this recipe was posted. Glad to know it works. - Marg CDN2 - 6:20pm on 08/16/14
- If you are making Wellington you are not a "novice cook" and another idea - CathyZKauai - 6:56pm on 08/16/14
- That is a really interesting method. I'm going to try it without making a Wellington. I am curious - Marg CDN2 - 9:39pm on 08/16/14
- [NT] - Curious1 - 6:23pm on 08/15/14
- The bread would absorb the bacon grease, either a good or bad thing depending upon your pov. [NT] - Curious1 - 6:26pm on 08/15/14