Wow, I’m realizing my food cravings are pretty inconsistent lately! Just last week I really needed something on the light side, so I made Cilantro Lime Seared Ahi Tuna. That was in response to the heavy holiday food I’d been eating, namely the Crock-Pot Brown Sugar Glazed Ham and fixin’s. Now I’m back to a pork dish, although this is going from American to Italian with a Tuscan roasted pork recipe. And I have no shame about it! This is a recipe I’ve been dying to make for a while, and I’m going to enjoy every minute of it. Mostly the minutes eating it (I hope!), so without further ado and stuff…
This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I’m sure this will become a favorite of yours too – it’s great to bring on a picnic lunch!
The Ingredients
Pork tenderloin, fresh herbs, and a crusty freshly baked baguette from the bakery. Oh, and some fennel pollen that I had to order online. I haven’t a clue about the fennel pollen, but the rest of this sounds ah-ma-zing!! And you know I’m determined to try a recipe when I have to special order ingredients, even if they arrive at my doorstep in a day or two. I admit I can be a bit lazy.
And while I did have to buy most everything in this recipe, I was glad there weren’t a lot of ingredients. And thanks to Amazon, none of them were difficult to find even if the fennel pollen seemed pricey at $15 for a small tin. I sure hope I find something else to use it in!
The Process
Making this Tuscan roasted pork recipe wasn’t difficult, and the time listed was pretty close to the 55 minute total listed. Here’s how long I spent on everything:
- 19 minutes to prep
- 22 minutes to cook to 155℉
- 10 minutes to rest
- 51 minutes total
I did rearrange some of the steps to make sure things went as quickly as possible, though. I didn’t want to get stuck waiting for the skillet or oven to preheat. Here’s the order I went in:
- Preheat oven to 375℉ (originally part of Step 4)
- Heat skillet and sear pork tenderloin, turning every 2 minutes (originally part of Step 2)
- Mince the garlic and herbs while the pork is browning then roll browned pork in the mixture and set aside (originally parts of step 1 and 2)
- Prepare the baguette and brush with olive oil (originally step 3)
- Bake tied baguette on a baking sheet (originally step 4)
- Remove from oven and let rest (originally step 5)
That kept things moving, and my only inactive time was while the Tuscan roasted pork was roasting and resting. Just enough time to do the dishes so I didn’t have them staring me down after dinner when I was ready to relax.
