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Pork Roasted the Way Tuscans Do

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Description

Fancy shmancy “Pig in a Blanket”. Worthy enough to serve to company. The pork stays nice and moist baked inside of a French baguette. Savory goodness!

Ingredients

  • 2 teaspoons Fresh Sage, Chopped
  • 2 teaspoons Fresh Rosemary, Chopped
  • ½ teaspoons Freshly Cracked Pepper
  • 2 cloves Garlic, Minced
  • 1 teaspoon Salt
  • ¼ teaspoons Fennel Pollen
  • 4 Tablespoons Dijon Mustard
  • 4 Tablespoons Olive Oil
  • 20 ounces, weight Pork Tenderloin
  • 1 loaf Crusty Baguette

Preparation

On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, and fennel pollen together (I omitted pollen). Add mixture to the Dijon mustard.

Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard mixture.

Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. (Or do what I did and spray the inside with olive oil Pam spray). Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.

Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.

Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.

* I used a Trader Joe’s Artisan Bread French Baguette. You want to get one that is pretty round all around and not too flat in the middle because the bread has to “hug” the pork as much as possible. Next time I would also try to scoop out as little bread as possible since that was the best part. (Maybe try leaving 1/2-inch of bread all along the inside – if this isn’t possible it won’t matter because it’ll be delicious even with only a little bit of bread).
* I would also use 1/2 teaspoon more of sage and rosemary next time I make this.

**Feel free to swap different herbs for the pork – maybe try thyme for the sage. My next attempt will be with the herb mixture from this recipe.

3 Comments

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Avatar of 3dwoman

3dwoman on 7.9.2011

This looks so good and I can’t wait to try it!

Avatar of lisachang79

lisachang79 on 8.28.2010

Hi Krinne,

The bread does not burn and comes out with the perfect consistency. You cut on top of the baguette down the middle but not all the way through. Then you remove a bit of the inside part of the bread in the loaf so the pork can be enclosed by the bread. The bread probably comes about 3/4 way up the side of the pork so it is exposed like the picture shows. Hope you enjoy it. It is AMAZING. Let me know how it works for you :)

Avatar of krinnie

krinnie on 8.17.2010

Lisachang, Do you cover this? I’m worried the bread will burn at 375 for that long. Also, I’m assuming you cut the loaf down the middle, on the top? Then pry it apart and carefully insert the meat? Or do you just whack it in half? Your photo looks great, but it looks like the meat is showing and you say to completely enclose it. Thanks.

2 Reviews

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Avatar of meadowlark

meadowlark on 10.17.2010

I made this for dinner last night, and was completely blown away. This recipe is fantastic! I had some fennel pollen on hand, so I made the recipe just exactly as written. Used a loaf of ‘country italian’ from grace baking, leaving as much of the bread in as possible. You’re right, the bread is seriously sooooo good. Will make this again, and often!

Avatar of krinnie

krinnie on 9.5.2010

De-lish! Made this tonight. My husband and I loved this. The kids weren’t super keen on the mustard sauce…too spicy for them, I guess. Goodie, more for us! I doubled the recipe and used two tenderloins. I just over lapped the skinney ends in the middle of the bread. They fit a long loaf perfectly. Hardly had to cut any extra bread off the ends. I’ll be making this again. Yum. Yum.

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