Tuscan pork tenderloin is a great dinner or appetizer. Pork tenderloin smothered in fresh herbs roasted inside a crusty baguette. Fancy and impressive. This Tuscan Pork Tenderloin is mouth-watering delicious!
Tuscan Pork Tenderloin
Mince the sage, rosemary, and garlic. Toss the herbs with the fresh cracked pepper, salt, and ground fennel seeds. I use my herb grinder (coffee bean grinder) to grind up the fennel seeds. The recipe calls for fennel pollen if you can find it. Sear the pork tenderloin until golden brown on all sides.
Rub the herb mixture over the entire surface of each tenderloin. Cut the baguette in half long way without cutting all the way through. Scoop out part of the soft insides. Brush the bread with 2-3 tablespoons of olive oil. Place the pork inside, trim off excess ends of the bread and tie the baguette in 1-2″ intervals. The pork should be almost completely enclosed.
You can wrap in foil if you like, but I didn’t have any trouble with the bread over baking. The bread is crunchy but not burned. If you do wrap it in foil you will want to remove it from the foil in the last few minutes of baking so the baguette becomes crusty.
Bake at 375ºF for 25-30 minutes until the internal temperature at the thickest part reads 148ºF. Remove from the oven and let rest for 10 minutes before slicing.
Remove the string and slice into desired size medallions.
This is the best pork tenderloin we have ever eaten! It will be a regular in our house for sure. Perfect for a party appetizer too, it will knock their socks off!
- 2 teaspoons fresh sage minced
- 2 teaspoons fresh rosemary minced
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon fennel seed ground
- 4 tablespoons extra virgin olive oil
- 2 pork tenderloins trimmed*
- 1 loaf crusty baguette
Preheat the oven to 375F degrees.
Mince the sage, rosemary, and garlic. Mix in the salt, black pepper, and ground fennel seeds.
Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
Rub the pork with the herb mixture and set aside.
Cut the baguette in half the long way and scoop out part of 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 almost completely enclosed.
Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
Place the pork on a baking sheet and roast until done, 148°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 medallions.
Serve and enjoy!
*Normally two tenderloins come in a package. We purchase a large crusty baguette that will accommodate both pieces.
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