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Rec: Pork Tenderloin in Baguette

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Joined: Dec 10, 2005


Posted to Thread #29771 at 7:34 pm on Jul 31, 2017

Herbed Pork Tenderloin in a Baguette
Serves 4 - 6

1 pork tenderloin
Sprinkle of sea salt
1 heaping tablespoon Herbes de Provence (We use Taste of Provence)
8 slices of prosciutto
1 good French baguette (not too skinny- about 3 inches in width)
Extra virgin olive oil (for drizzling)
(String to truss the baguette)

1. Preheat oven to 375 F.
2. Pat the pork dry and season lightly with salt then sprinkle half of the Taste of Provence all over the pork.
3. Next, wrap 4 slices of prosciutto around the pork.
5. Cut the baguette so it's the same length as the pork. Then cut the baguette lengthwise but not all the way through, scooping out as much of the inside of the bread as you can.
6. Drizzle olive oil inside the bread on both sides and sprinkle with the remaining Taste of Provence.
7. Place the pork inside the loaf and then wrap the remaining slices of prosciutto around the outside of the baguette.
8. Tie with string along the length of the baguette to keep in place and then drizzle more olive oil over the baguette on both sides - be generous.
9. Roast for 40 - 45 mins - turning once to make sure both sides are crispy.
10. Let rest for at least 10 minutes. Slice before serving.

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