Sandi (bugalu on Slow Travel) chose this week's recipe. Her blog is Whistlestop Cafe Cooking - check it out - she has some fabulous recipes. Here is what she said:
Since it is my turn to pick our supper this sunday. I immediately thought of a Sunday Roast.
So that is what we have~ a Sunday roast with a Tuscan twist. This recipe for a Tuscan roasted pork is adapted from Once Upon a Plate
Tuscan Pork Roast
2 teaspoons fresh chopped sage
3 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
1-2 pound pork tenderloin
1 loaf crusty baguette
Preheat oven to 375°.
Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper together. Sear the tenderloin in a frying pan over medium-high heat with 1 tablespoon of oil for 8-10 minutes, rotating to brown all sides. 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 and any spices that may not stick to the meat.
Set the pork inside the baguette so that the pork is well enclosed. Trim off the excess ends of the bread if needed. With string, tie the bread to secure the pork at 1 to 2 inch intervals. Place the pork on a baking sheet and roast until done (when instant read thermometer is inserted into the thickest part of the tenderloin it should read 155°-160°) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes. Remove the strings and cut into slices. Either serve it warm or at room temperature.
Well, I have bad news and good news about my Tuscan pork roast. The bad news is that the bread I chose was not large enough, and the pork loin didn't fit inside. The bread got quite crisp, so I had a hard time cutting it without breaking it apart.
On the other hand, the good news is that, despite its visual flaws, it tasted delicious!
I experimented with the herbs and used rosemary, pineapple sage, and tarragon. Yum! We loved it! I roasted some garlic and onions with the roast and used them to top an arugula salad, with a little gorgonzola on top. It was a yummy meal, and I am going to try the pork roast again with a larger loaf of bread. Thanks Sandi!