Sunday, February 07, 2010
Amy's Pork tenderloin stuffed into bread
Tuscan pork Tenderloin
1 Tblsp rosemary needles (pls see my note on fresh rosemary)
1 Tblsp fennel seeds
1 Tblsp rubbed sage
4 cloves garlic, minced
Freshly ground black pepper and Kosher salt
1/4 to 1/2 cup E V Olive Oil
2 individual pork tenderloins (many times two will come in one package)
1 large loaf of good quality, crusty sourdough bread, cut length-wise and hollow out the soft interior
Crush the rosemary & fennel seeds in a mortar and pestle. Brush the rim & interior of the bread with olive oil. Evenly sprinkle all of the herbs, garlic, pepper & salt on the bread. Brown the pork on all sides in hot olive oil. Lay each tenderloin in its' bread bed. Wrap each in foil, place on baking sheet and roast in 375 degree oven for an hour. Pull back foil from pork and bread and bake for 10 minutes more. Remove from oven and let rest for 10 minutes. Slice and serve!
We were sitting at a restaurant with a bunch of friends and we were waiting for a birthday girl to show up for her surprise party and our friend Amy shared this recipe with me and I couldn't wait to try it. Although the recipe calls for crusty sourdough we used a Parmesan, garlic french bread and it was delicious!! Let me know if you try it and what you think. It was 2 thumbs up from both of my kids and my husband asked to put it in my recipe book so that means it's a keeper!
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