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Sunday Slow Suppers #9: Tuscan Pork Roast

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I was really excited about this one! I love pork, in any form! Here is the recipe that Sandi shared (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
kitchen string

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 temerature.

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It smells and tastes great, and is also fun to make! Thanks, Sandi!

Comments (2)

This looks so delicious. I love pork tenderloin and am always looking for new things to do with it.

Jan:

Happy Palm Sunday!!
This looks beautiful and you make it sound so easy!
Hugs to Brad
Jan

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