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Tuscan Roasted Pork

13 days ago
last modified: 12 days ago

Just sharing since this was sent to me recently and I thought it sounded easy, good and Fall-ish. I’m not a big fennel fan, so fennel pollen is definitely not something I keep on hand. I might just omit it or use something else, such as herbs de Provence in place of the sage and rosemary. Any thoughts on that? The recipe’s from Joanne Weir whom I’ve always found to be a good source. This sounds like a candidate for some of our weekend football gatherings.

Tuscan Roasted Pork

This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! Great to bring on a picnic lunch!

Serves 4

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 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, 155°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.

ETA - I would go a little lower for the finished temperature…145.

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