Tuscan Roast Pork in a Baguette
May 7, 2013

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. 





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.   

Article originally appeared on The Italian Dish (http://theitaliandishblog.com/).
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