bryan Posted April 18, 2015 Report Posted April 18, 2015 http://onceuponaplaterecipes.blogspot.com/2010_02_01_archive.html Preheat oven to 375*. Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together. In a frying pan over medium-high heat: Add 1 tablespoon oil. Add pork. Cook, turning occasionally until it is golden brown on all sides. 8=10 min: Smear seared pork with Dijon mustard. Roll pork in herb mixture and set aside. Slit baguette in half the long way and scoop out most of the soft insides: Brush inside of baguette with remaining 3T olive oil. Add pork on the inside of the baguette. (so pork is well enclosed) Trim off excess ends of the bread. At 2in intervals - tie bread to secure pork. Place on baking sheet and roast until done, (145-155=25-35m): Remove from oven, rest 10 min. Serve: Remove strings and cut into slices.
MacKenzie Posted April 18, 2015 Report Posted April 18, 2015 Cook_Shack, that sounds very interesting, thanks for posting:)
bryan Posted April 18, 2015 Author Report Posted April 18, 2015 I tried to post the pic but just can't figure it out
MacKenzie Posted April 18, 2015 Report Posted April 18, 2015 I don't know if this is legal but I copied this from the link you gave-
bryan Posted April 18, 2015 Author Report Posted April 18, 2015 Thank you. I think the credits are on the picture, so all should be well. Thanks again.
bryan Posted April 18, 2015 Author Report Posted April 18, 2015 Backup plan http://theitaliandishblog.com/imported-20090913150324/2013/5/7/tuscan-roast-pork-in-a-baguette.html
CeramicChef Posted April 18, 2015 Report Posted April 18, 2015 Shack - that sounds positively droolicious! I'm making this recipe soon. Thanks!
bryan Posted April 18, 2015 Author Report Posted April 18, 2015 Shack - that sounds positively droolicious! I'm making this recipe soon. Thanks! As always Welcome. This is not my recipe but to me it is to good not to share. The smoke flavor from the Komodo-Kamado is out of this world. Thanks Dennis for a great kooker. There must be something it cannot do, but after all these years I still have not found it. I want to eat a mistake But alas..............
ckreef Posted April 18, 2015 Report Posted April 18, 2015 That looks really good. I'm going to try this sometime for sure. Always look for an interesting take on a pork Tenderloin.
bryan Posted April 18, 2015 Author Report Posted April 18, 2015 If you find after the cook it is just to much (as in good) for you just bundle it all up and send it this way.
