Texas Family of Four: Pork Roasted the Way the Tuscan Do

Oct 28, 2011

Pork Roasted the Way the Tuscan Do

Brent and I took a cooking class a couple of years ago from the world famous chef, Joanne Weir. We had so much fun with her and her food that evening and come away learning a thing or two a well. Joanne and I were instant friends as we had the unruly curly hair thing in common. The main course that she cooked for us was Pork Roasted the Way the Tuscan Do and I have to admit: IT was incredible. I've made it several times at home and everyone in our family loves it. I would highly encourage you to not skip on the fennel pollen! It's not easy to find and you'll probably have to order it, but I can assure you that it will be well worth it.

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.