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Tuscan Pork Recipe
Look for fennel pollen at: www.chefshop.com or www.thespicehouse.com
1 pound pork tenderloin
2 teaspoons snipped fresh sage
2 teaspoons snipped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon fennel pollen or 1 teaspoon fennel seeds, crushed
4 tablespoons extra-virgin olive oil
1 crusty baguette loaf (about 14 inches long and 4 inches wide)
Trim fat from meat. In small bowl combine sage, rosemary, salt, pepper, garlic, and fennel pollen or seeds; set aside.
Heat 1 tablespoon olive oil in large skillet over medium-high heat until hot. Add tenderloin to hot skillet. Cook 8 to 10 minutes or until pork is evenly browned, turning often. Remove pork from skillet; cool slightly. Rub entire surface of pork with herb mixture; set aside.
Halve baguette horizontally. Remove bread from inside of halves, forming thin shell. Brush inside of shell with remaining olive oil. Place pork on inside of baguette, replacing top to completely enclose pork. Trim off excess ends of bread. Tie at 1- to 2-inch intervals with clean kitchen string. Place on a baking sheet and bake, uncovered, in 375°F oven 25 to 30 minutes or until instant-read thermometer inserted into thickest part of meat registers 155°F to 160°F. Let stand 10 minutes. Slice to serve. Makes 4 to 6 servings
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