I have often substituted herbs de Provence for sage when I did not have any, but I always have tons of fresh rosemary in my yard - possibly because I so seldom use it. I planted it because I thought it might repel mosquitoes, but it does not seem to do that. Anyway, herbs de Provence typically already has rosemary.

I would also skip the fennel pollen. I think that pork tenderloin has good flavor without any herbs added to it all, and I might omit the sage as well.

Lars, we certainly have a good supply of rosemary growing here in SoCal, including hedges in parking lots. I think herbs de Provence would work well. I’d want the herbs with this, but it’s easy to add/omit whatever appeals.

Just thinking…I often use this marinade for grilled pork tenderloin. I might try it for this recipe. I’ve often used herbs de Provence for this instead of the rosemary/thyme. This marinade’s also delicious on boneless chicken breasts.

2 cloves garlic, chopped

1/2 tsp. salt

2 T. Dijon mustard

1 T. soy sauce

2 T. lemon juice

1 T. chopped fresh rosemary or thyme (or 1 tsp. dried)

1/4 cup olive oil

I don't do pork, but from what little experience I have of it, my thought is that it's very mild and almost sweet. If that's correct, this herb blend, as written, might be a bit overwhelming for the meat. Like saucy spicy ribs were you can only taste the sauce, but less extreme..

Rolling it in a baguette rather than dough is genius! I say season it the way you like, keeping the texture balance similar, and go ahead from there.

I would use some smashed fennel seeds - it's a very Italian flavour. The baguette could either be genius of catastrophic. It will either soak up juices and make a nice crust, or be so overcooked and hard that's it's inedible. I might just have to give it a try. Not sure baguette is very italian, though LOL A pork filet is like chicken. It's very mild but can carry lots of flavour.

That looks lovely! I might roast it with the open side of the baguette facing down, so the pork juices can drip out. Or maybe flip it partway through the roasting, to get some but not too much juices in the bread. If you’re making two, maybe try one facing up and one facing down?

1/4 tsp. of fennel pollen doesn't seem like much of a flavor changer to me - unless it's somehow very intense, but I've grown fennel and never noticed the pollen to be extra strong in taste - on the contrary. In fact, the amounts for the other fresh herbs seem a bit stingy to me as well. Why didn't they go for a whole tablespoon, since they're fresh?

If using dried, 2 tsp.s seems more appropriate, IMO.

I really like fennel in Italian style dishes. If I wanted that flavor, I'd just substitute some finely chopped fennel leaves - or a pinch of ground seeds, as suggested.

“It will either soak up juices and make a nice crust, or be so overcooked and hard that's it's inedible.”

I thought about that, too. Could go either way.

I can’t speak for the fennel pollen, but the other spices work nicely with pork for me. I probably use the tenderloin more than most cuts of pork. One reason this idea caught my attention.

I agree with plllog regarding seasoning the way you like since tastes can really vary. Two teaspoons each fresh rosemary and sage could be plenty for some, amd dried is more intense. Easy to tweak!

ETA - Sounds like the fennel pollen is more intense than the ground seeds.

This sounds really interesting and looks great. I'll give it a try. It is pretty extensively precooked, I'm guessing the long cooking will extract most of the liquid? I agree the risk is of a dried out, hard mess but perhaps the bread will prevent moisture from escaping. Curious to see how it goes. Some of the best Italian port dishes I've had were season with rosemary and sage, sometimes with a little fennel. I'm thinking the bread will dilute some of the strength of the herbs. You could also swap in add some lemon zest to simulate the citrus finish of fennel pollen, in addition to whatever ground seeds you choose.

“You could also swap in add some lemon zest to simulate the citrus finish of fennel pollen…”

That makes sense based on what I read about it.

I added a note with the recipe since I think you could go a bit lower than 155 for the finished cooking temp.

I cook pork chops sous vide. I think I’d like to try my next batch with this seasoning mix. And guess what I have that needs using up? Fennel pollen!! I did pork chops last night with S&P, garlic, Hungarian paprika that my sister brought me back from her trip there, garam masala, Spice House Fox River seasoning blend, dill, and red pepper flakes. It was good but I may have stubbed my toe on the red pepper flakes. It had a bit more heat than usual.

When I sous vide pork chops, I cook them to 141 degrees with a one minute per side sear on the grill - as hot as I can get it.

That's an interesting recipe-will be interested in hearing how it turns out. We fix pork tenderloin frequently, and usually stick with one or two old standby methods/recipes.

USDA has changed the recommended cook temperature for pork to 145 and let set for 3 minutes. Works well for us.

I was thinking that this might be a good recipe to make 2 of when the hordes are here for the Thanksgiving holiday.

But, I wonder what would happen if one made French Bread dough, did as directed, and then wrapped the seared meat with the dough and then baked it. ???

Having said all this, using a premade bagette would be far simpler.

Kate, if you don't at least par bake the dough, it'll flatten out on the bottom, as does puff, though puff's less obnoxious flattened. Generally, one uses puff (simple dough laminated with butter which creates inflated layers when the butter's water steams), simple dough, simple dough with egg, or proper pastry. No leavening. The genius of the baguette is buyung it and not having to fuss with dough. If you'd rather bake your own, the best parts would be the lacy crumb and crunchy crust. So go for it! And bake it to crunchy crust, and enjoy it!

“And guess what I have that needs using up? Fennel pollen!!”

bbstx, you’re the first person I’ve heard who actually has some!

I'll have to check...I think I have some, but may have used it up. :) It was for a recipe and I can't even remember what. It's fine, but nothing eye-opening. :) I was impressed by ”needs using up” too. ;)

Deep Breath!

I just googled Fennel Pollen. It's as expensive as Saffron. But, I guess in both it would be labor-intensive to harvest, and you'd give up the seed crop.

Kate, I read it was pricey. I’d be interested if I liked fennel, and/or had several uses for the pollen.

If you don't like fennel, I'd hardly sweat leaving it out . . .

Saffron might be an interesting substitution. I put it in my chicken soup . . . just a pinch of course. More is not better with saffron. But that would change the recipe entirely. A little lemon zest never hurt anything . . . IMHO! Or perhaps tumeric, which adds little flavor but brings a lot of other flavors together and adds a lovely golden color to meats . . .

I had never heard of fennel pollen so, of course, I had to order some. I haven't used it yet, but the smell is wonderful!

Kate, you reminded me. I think the recipe I did had it as a pinch at the end... I hope you'll let us know what you think when you use it.

Saffron is one of those smells/flavors that evoke childhood for me. I love saffron. But I use it judiciously, not just because of the price, but because I don't want to lose the specialness. Saffron ice cream is delicious, but not enough to was saffron in it...

Chloebud, I'm all anxious to hear how it goes, with or without pollen...

Kate, thanks for the review. A little research on the pollen gave me various reviews. Some sounded like it was pretty strong, and others not at all. I think one did say ”flowery” like you mentioned. Another mentioned ”light spice from an angel’s wings” or something like that. I’d be interested to try it as long as it doesn’t go too anise-y on me.

I didnt like it on my eggs. i wont do that again. i think that perhaps the region it is from might change the taste a little. I’m anxious to try it on the tenderloin.

As with most herbs, the concentration of flavor compounds varies due to environmental conditions and other factors, genetics, part of plant used, etc.