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bryan

Pork Roasted the Way the Tuscan Do

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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.

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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..............

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