Sunday, May 31, 2009

Sunday Favorites #6



"Sunday Favorites" is a Sunday meme designed by Chari @ Happy To Design to give bloggers a chance to share a favorite post from the past. Thanks for stopping by, and to Chari for making this fun!

Originally posted February 26, 2009

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@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

9 comments:

  1. I remember this post - love the dishes. The 'loops' are so funny looking, but they definitely look like they get the job done!
    I'll have to research the fennel pollen....
    Beautiful post Debbie!

    ReplyDelete
  2. Debbie... I'm just a dumb ole' country girl from South Texas... I've never seen those food "loops"... but I can think of a few ways they might come in handy... not all publishable here... LOL

    great post... I've eaten but never purchased fennel pollen.. now that I know where to get it...

    I think of Tuscany and Sunflowers too... they're all over my living and dining room... Sunflowers = happy...

    blessings to you... Dixie

    ReplyDelete
  3. I remember this one! The loops, the pork and the dishes :) I remember saying I need those loops! I still do, LOL! Thanks for the reminder! Great Sunday favorite!

    ReplyDelete
  4. Happy 2nd time around Sunday!

    OMG, that sounds fabulous. I am putting your recipe on my website, YUM.

    xJ
    MaidenShade.wordpress.com

    ReplyDelete
  5. You have such cool kitchen stuff! I've never heard of fennel pollen, but I don't use fennel often. I bet that meal was really special with you attention to detail.

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  6. Everything is perfect, Debbie ... The sunflower plates are gorgeous. The dragonfly napkin rings are adorable.

    ReplyDelete
  7. Hi Debbie...

    So happy that you joined in with the fun of Sunday Favorites, my friend! What a great post...especially since I'm very hungry at the moment! Hehe!!! Your roasted pork in a baguette looks and sounds fabulous!!! I have never heard of fennel pollen...how interesting and it sounds yummy!!!

    Your table is beautiful...I'd definitely say that it chased those ol' winter blues away! Love your pretty sunflower plates and the pretty tuscany colored napkins! The dragonfly napkin ring is darling!!!

    I've been throughout the northern part of Italy...Venice is as far south as I've been! Hoping to some day go back and travel through the rolling hills of Tuscany! I'm sure that it's heavenly!!! Thanks so much for sharing your beautiful Tuscany table and the divine recipe with all of us!!!

    Hope that you're having a super Sunday, my friend!
    Chari

    ReplyDelete
  8. I remember...just as great as it was the first time!

    ReplyDelete
  9. I have missed so much on your blog in this week of computer turmoil. This was a beautiful post Debbie. Your plates are gorgeous. I need those loops too!

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!

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