• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Tuscan Roasted Pork

    An Italian-inspired pork dish flavored with aromatic sage and rosemary.

     

    Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and most recently, wine producer and restaurateur.  She is chef and owner of Copita Tequileria y Comida in Sausalito, California.


    Ingredients
    2
    teaspoons
    fresh chopped sage
    2
    teaspoons
    fresh chopped rosemary
    1/2
    teaspoon
    freshly ground black pepper
    2
    cloves
    garlic, minced
    1/4
    teaspoon
    fennel pollen
    4
    tablespoons
    Olive Oil
    1
    pork tenderloin, trimmed
    1
    crusty baguette (loaf)
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    Preheat an oven to 375°F.
    Mince 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 oil. Cook pork for 10 minutes, turning occasionally until golden on all sides.
    Roll the pork in herb mixture and set aside.
    Cut baguette in half the long way and scoop out insides. Brush inside of baguette with remaining 3 tablespoons olive oil.
    Place pork inside of baguette so pork is completely enclosed. Trim off excess ends of bread. Tie at 1 to 2-inch intervals with kitchen string.
    Place pork on a baking sheet and roast at 150°F for 25 minutes.
    Remove from oven, let rest 10 minutes.
    Remove strings, cut into slices, and serve.

    The base number of servings for this recipe is 4
    OK

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