Pork Roasted the Way the Tuscan Do

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.1
  • Total Fat: 9.6 g
  • Cholesterol: 67.2 mg
  • Sodium: 337.1 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 29.8 g

View full nutritional breakdown of Pork Roasted the Way the Tuscan Do calories by ingredient
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Introduction

Joanne Weir Joanne Weir
Number of Servings: 4

Ingredients

    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

Directions

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, 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 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Serves 4


Number of Servings: 4

Recipe submitted by SparkPeople user MURASAKI333.

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