Categories: Pork
Ingredients
- 2 tsp chopped sage
- 2 tsp chopped rosemary
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- salt and pepper
- 1/4 tsp fennel pollen
- 4 tbsp olive oil
- 1 pork tenderloin, trimmed
- 1 loaf crusty baguette
Directions
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On a work surface, mince the sage, rosemary, pepper, garlic, 1 tsp salt, 1/4 tsp black pepper, and fennel pollen together.
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Heat a frying pan over medium-high heat. Add 1 tbsp oil. Cook the pork, 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 3 tbsp olive oil. Place the pork on the inside of the baguette. Trim off excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
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Preheat oven to 375. Place pork on a baking sheet and roast 60-70 minutes, or until pork is 160.
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Remove from oven and let rest 10 minutes. Remove strings and cut into slices.