When I think of Tuscany, I think of sunflowers. I set a table for two to chase the winter blahs away.
I've been dreaming of warmer weather, sunflowers and dragonflies.
As I prepped our dinner, DH tended to the fireplace and poured the wine.
Just out of the oven, it looks like an alien with the food loops holding it together. The pork tenderloin is roasted inside a baguette with fresh herbs, garlic and olive oil. The recipe calls for fennel pollen which I couldn't find locally so I placed an order with The Spice House. The taste is like fennel seed sweetened and magnified 100 times. The jar says to use on salmon, salads, pork or chicken.
A quote from Saveur magazine regarding fennel pollen: "if angels sprinkled a spice from their wings, this would be it".
Here's the recipe:
Pork Roasted in a Baguette - Joanne Weir
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen*
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 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 3 tablespoons 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-to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. (Serves 4)
Thanks for stopping by! Debbie