knapplc
International Man of Mystery
This is stupidly easy and really, really good. Go make this.
Tuscan Roasted Pork
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
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette
Optional ~ Dijon mustard
Preheat oven to 375 degrees. Mince sage, rosemary, pepper, garlic, 1 teaspoon salt & 1/4 teaspoon black pepper together, spread out on the work surface for later, the sear the pork as follows:
In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides. If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs.
Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way and scoop out most of the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.
Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes. Remove the strings and cut into slices.
LINK
Tuscan Roasted Pork
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
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette
Optional ~ Dijon mustard
Preheat oven to 375 degrees. Mince sage, rosemary, pepper, garlic, 1 teaspoon salt & 1/4 teaspoon black pepper together, spread out on the work surface for later, the sear the pork as follows:
In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides. If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs.
Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way and scoop out most of the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed. Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.
Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes. Remove the strings and cut into slices.
LINK