Follow/Be a Fan

Grilled Panzanella Salad

 

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

 

You Really Should Make This Cinnamon Bread

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

Tuscan Pork in a Baguette

A Delicious Vegetarian Dish: Pasta alla Norma

Syndicated on BlogHer.com

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

Looking for Something? Search the Recipe Index

 

Search this Site


My Five Inexpensive Kitchen Essentials

Make Healthy Homemade Apple Chips

Chicken Ragu Sauce

Lemon Cake from Capri

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

« Homemade Beet Chips | Main | Avocado Caesar Dressing »
Tuesday
May072013

Tuscan Roast Pork in a Baguette

Here's an easy recipe that lets you do something different with pork tenderloin.  It uses the classic combination of fresh sage, rosemary and sea salt that goes so well with pork.  It's a cinch to make - the pork is seared and then tucked inside the baguette, wrapped in foil and baked in the oven.  You slice it up and eat it like a sandwich.

 

I baked my own baguette in this post, using the Artisan Bread recipe, so I could make the baguette the perfect size.  If you're buying a baguette, don't fret too much about matching the size to your pork tenderloin - just buy a smallish baguette and you will be trimming the ends anyway, to fit the pork.  I do love making my own fresh baguettes - it's very easy.  I use this baguette pan to do it. You can make two at a time if you want.

This recipe comes from Judy Witts.  Do you know who she is?  You should.  She is "Divina Cucina".  She lives in Florence and teaches cooking classes and takes people on foodie tours all around Italy.  This Tuscan Pork recipe is something that David Leibovitz raved about when he visited Judy a few years ago. 

Tuscan Roast Pork in a Baguette

for a printable recipe, click here

adapted from Judy Witts

The size of the baguette and pork tenderloin don't have to match exactly. You will be trimming off the ends of the baguette to fit the meat. 

Ingredients:

 

  • 1 small baguette
  • 1 large clove garlic
  • 1 large rosemary sprig
  • 1 large sage leaf sprig
  • 1 teaspoon course sea salt
  • 2 springs flat leaf parsley
  • 1 lemon, zested
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pork tenderloin 
  • freshly ground pepper 

 

Instructions:

Preheat oven to 375° F.

Cut the baguette in half, lengthwise.  Scoop out some of the soft insides (you can use these for bread crumbs for a later use).  Set aside.

Strip leaves off rosemary and sage sprigs.  Place the garlic, herb leaves, sea salt, parsley and lemon zest on a cutting board or in a mezzaluna bowl and chop everything up finely.  

Heat 1 tablespoon of the olive oil in a large fry pan over medium high heat.  Season the pork tenderloin well with freshly ground pepper. Sear the pork on all sides in the pan and remove after you have a nice crust formed all over.  

Brush the remaining olive oil, 2 tablespoons, onto the inside of the baguette halves.  Sprinkle the herb  mixture on top of the olive oil. Place the pork tenderloin on the bottom half of the baguette, place the top half of the baguette on top of the pork and cut off any overhanging bread on the ends.  Wrap the baguette up tightly in aluminum foil and place on a baking sheet.

Bake for 1 hour and remove.  Let rest for about 10 minutes.  Remove foil and slice.   

PrintView Printer Friendly Version

Reader Comments (25)

Wow, I bet this is going to be a great addition to my picnic fare here in France. Friends and I have a monthly summer picnic date May through October. Thanks! Vive le pique-nique!

May 7, 2013 | Unregistered CommenterSiobhan

This is genius! (may I put a slather of mustard on it???).

May 7, 2013 | Unregistered CommenterStacey Snacks

Wow this looks amazing. The bread, the pork what a great combination.

May 7, 2013 | Unregistered CommenterNancy P.

This looks so good! Reminds me of porchetta. The baguette is OK though after an hour in the oven? It doesn't get too dry?

May 7, 2013 | Unregistered CommenterLisa

This looks like it would be very dry; I can't imagine eating it as a sandwich. Any suggestions for a dressing to put on it?

May 7, 2013 | Unregistered CommenterDenise

From The Italian Dish:

Lisa & Denise: The baguette definitely does not get too dry - it is wrapped up in foil the whole time in the oven. The pork comes out very moist and the olive oil and herbs infuse the the bread. It's not dry at all. You can absolutely drizzle some dressing over it if you want - a pesto would be nice. My husband loves a sharp mustard on it.

May 7, 2013 | Registered Commenter[Elaine]

Another great recipe from The Italian Dish. Thank you

May 7, 2013 | Unregistered CommenterJanet

My mouth waters every time I visit here! I have yet to try the artisan bread, but it is first on my list. Or maybe, this delicious-looking pork is!

May 7, 2013 | Unregistered CommenterDebbie

truly beautiful! my guy will love this-
as for me, do you think this might work with lamb or chicken?

May 7, 2013 | Unregistered Commenterjohanna

Brilliant!! Just love simple yet creative ideas like this. I want to make this and then experiment with other ingredients just for fun.

May 8, 2013 | Unregistered CommenterBrenda

Oh my! it is not even 6am and I am hungry. My husband will flip over this. Thank you for sharing this!

May 8, 2013 | Unregistered CommenterLucia

This looks incredible! Love the pictures. Jealous of that baguette pan!

I asked my friend Gianna Strambi in Tuscany how authentic this recipe is and she said VERY, and that it is a very popular street food there.

May 9, 2013 | Unregistered CommenterElaine

Oh this is beautiful Elaine, and I've made Judy's herb mix before and loved it. I need to take this on our picnic to Ravinia this year!

May 10, 2013 | Unregistered CommenterMarie

I have been waiting to make this since it looks so yummy! It is an unusually cold rainy May day, so I was very excited for lunch! My husband, son and I sat down with mouths watering, the flavor was exceptional, but I felt I must have done something wrong. The pork was so difficult to eat, it was a bit dry and tough. I have just rechecked the directions thinking I must have overcooked it. But I didn't. I followed it to a "t"... any ideas of what may have happened? The three of us thought that next time if I were to cut the meat up and then stuff the bread etc that it would be such an easier way to eat this, and less cooking time too.
I will be trying this again as pork loins always come with two in the package. Again, the flavor was wonderful. If I figure out what I did I will write again.

May 11, 2013 | Unregistered CommenterMarti

I have been following your blog for a couple of years now and absolutely love it! Thank you for sharing your delicious recipes. I made this recipe yesterday for supper and while it tasted great, it didn't come out as expected. The top of the bread was nice and crispy but the bottom was soggy and it needed to be eaten with a fork and knife vs. eating it like a sandwich. Can you offer any tips to prevent this? Thank you!

May 13, 2013 | Unregistered CommenterLisa

Made this last night for dinner -
http://bit.ly/19lgdSe.
Love it. My husband was amazed with this. The meat was so moist. Thank you for sharing this recipe!

May 13, 2013 | Unregistered CommenterLucia

This looks absolutely divine - pork is one of my favourite meats and this is a great way to do it. I bet the leftovers are spectacular too (if there are any!). Looking forward to trying this one. Thanks.

May 14, 2013 | Unregistered CommenterThe Twilight Chef

Hm...when I do pork tenderloin, I always do it at a much higher temp for less than 20min. An hour freaks me out! I wonder, would this be a good dish for making ahead of time and eating cold? It seems like it.

May 24, 2013 | Unregistered CommenterAlly

This food processor sounds amazing! And sounds like it would get great use in my house...my mom and I made 400 ravioli a month ago and to say it was a labor of love is an understatement. Anything that could help speed up the process next time (every major family holiday!) would be much appreciated. Plus it sounds like it would be great for my nut butter making obsession!

June 7, 2013 | Unregistered CommenterJakki Flaherty

HI There,
Anyone no where I can purchase buckwheat bucatini?

June 7, 2013 | Unregistered Commentermaryaw

Heading to Miami Beach for a month and I'll have time to cook some fun meals. This is the first on my list now!! Last year your site was up on my ipad a good deal down there while cooking. Thanks!

June 10, 2013 | Unregistered CommenterJoanne from Colorado

Very well done! As a culinary professional, and consultant I salute you! This is a wonderful representation of Italian food and culture. Guy Humeniuk, The Food Guy

June 13, 2013 | Unregistered CommenterGuy T. Humeniuk

Joanne Weir also does a lovely version of this dish, but the bread is tied with butchers twine...we love this. Love your pics as well...

July 9, 2013 | Unregistered CommenterLinda

I made this for my wine club. Somewhere I messed up because when I removed it from the foil the bottom of the baguette was one soggy mess. Where did I go wrong.

May 17, 2014 | Unregistered Commenterkaren

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>