Wednesday, September 9, 2009

Fall is Here :: Tuscan Pork Tenderloin in Baguette



Every once in a while I reorganize my many cookbook... and by 'many' I really mean that I have a compulsive cookbook shopping problem!  I buy them, read them like they are books, stare at the pictures, I even take them to the gym sometimes and flip through them while 'working out'.

But, I'll admit that I hardly pull them out when cooking.  I do, however, stuff them with loose recipes I've found or been given.  Yes, instead of getting more books, I need a recipe organization system!  ...On my to do list.

Well, in the midst of my organizing books, I found this wonderful recipe I had been given for a pork tenderloin cooked in a baguette.  It sounded so tempting and different, and a perfect dish for the recent crisp NYC weather, so I decided to try it.

It was delicious!  The pork remains perfectly moist and flavorful, all the delicious juices stay in the crusty bread.  I served it warm out of the oven, and A. said it one of the most delicious 'sandwiches' he's had!

Well, I'm not sure this is supposed to be a 'sandwich', but it got my thinking that it would be even tastier at room temperature or slightly cold... think of an 'au jus' sandwich.

Pair with a mixed green salad (I added melon to ours!) don't you think this would be the perfect meal for an outdoor fall picnic? Enjoy!





TUSCAN PORK TENDERLOIN IN BAGUETTE (adapted from Joanna Weir recipe)
1 pork tenderloin (1 - 1.5 lbs)
1 baguette (I used a demi loaf)
1 1/2 tbsp herbes de Provence
1 Worcester Sauce
Leaves of oregano & chives, or other fresh herbs you have handy
2 cloves Garlic
Dijon Mustard
Lime
Butter
Salt & Pepper

Preheat oven at 350F.  Marinate pork tenderloin with herbs, Worcester sauce, garlic, 1/2 tbspDijon mustard, garlic, salt, and pepper for a couple of hours and leave in the fridge.  

Heat a non-stick skillet over high heat with a bit of olive oil to coat the pan.  Pat the tenderloin dry with a paper towel.  Add the tenderloin to the skillet and sear.  You want to create a crust without cooking the meat, so only leave for a couple of minutes on each side.  Remove from heat, and set aside on a plate.  Preheat the oven to 350F.

Make a cut down the middle of the baguette, and open it slightly (note: do not cut all the way down to create 2 pieces).  Scoop out a bit of the filling to allow enough room for the tenderloin.



Spread about a tablespoon of butter along the inside, and then smear a bit of the dijon mustard on top (about 1/2 a tablespoon, depending on the size of your bread).  

Place the tenderloin inside the baguette topping with any juices from the cooking.  With twine,  tie the baguette together every coupe of inches.  If you are using a large baguette, cut of the ends.  Place in an oven safe dish and cover with aluminum.



Place the baguette in the oven and cook until the inside reaches 170F, about 30 minutes. When ready remove from the oven and allow it to cool for 5 minutes.  

Slice, and enjoy! 



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