Saturday, March 5, 2011

Tuscan Roasted Pork

Ever since I took my cooking class I realized I've been over cooking pork for years. I've been making a lot of pork and trying to perfect my cooking technique. This recipe is so delicious and the fresh sage and rosemary really make it memorable. While enjoying this dinner my son I were fighting over the extra pieces of bread, the garlicky-herby-olive oil really soaked into the bread and I can't begin to tell you how great it tasted.

2 tsp fresh chopped sage
2 tsp fresh chopped rosemary
1/2 tsp freshly ground black pepper
2 cloves garlic
1 1/2 tsp kosher salt
4 TBSP extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette
Cooking twine

On a work surface mince sage, rosemary, garlic and 1 tsp salt, 1/4 teaspoon black pepper.

Heat a frying pan to medium high heat. Add 1 TBSP oil, cook the pork turning occasionally until golden on all sides 8-10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 2 TBSP olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-2 inch intervals with kitchen twine.
Preheat oven to 375, place the pork on a baking sheet and roast until done, 135-140 degrees, on an instant read thermometer inserted into the thickest part, 20-25 minutes.
Remove from oven and let rest 10 minutes, remove twine and cut into slices.
Mince sage, rosemary and garlic
Spices all ready for the pork
Pork tenderloin, trimmed
I purchased a large pork tenderloin and cut it down to 4 separate loins
Great way to save $
Saute for 3 minutes per side
Gorgeous golden brown crust
Place spices on plate
Roll pork in spices and let sit
Cut baguette in half, lengthwise
(Next time I will use a larger baguette) 
Scoop out insides, eat!
Brush with olive oil
Place pork inside cut bread
Truss pork and bread with kitchen twine
Watch this video to learn how.
It's easy!
Ready for the oven
Cut twine off after pork is out of oven and rests for 10 minutes
Slice and serve.


Serves 4-6 (depending on size of tenderloin)
Source: Joanne Weir

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