Monday, January 5, 2009
Tried and True~
Several of us have been making this dish for a while now.I shared it with someone at my office and she makes it regularly now too with all kinds of variations.
It's pretty..it's very good..and when pork loin is on sale..the price is unbeatable.
You can serve it with a nice sauce of your choice.. I love a blackberry one or even an apple compote is delicious.Those that prefer a gravy can do that too..A maple syrup sauce or a nice reduction of sorts could work too.
The original recipe came from Joanne Weir
It's been a keeper here ever since I found it..
I know Jain's made it..Mary.. a few of us..
Pork Roasted the Way the Tuscan Do
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!
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
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
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. Roll the pork in the herb mixture and set aside. 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. 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, 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, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
My notes..I add a coating of good mustard on the crust.Inside.