Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons fresh sage (minced)
  • 2 teaspoons fresh rosemary (minced)
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic (minced)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fennel seed (ground)
  • 4 tablespoons extra virgin olive oil
  • 2 pork tenderloins (trimmed*)
  • 1 loaf crusty baguette

Instruction

  • Preheat the oven to 375F degrees.
  • Mince the sage, rosemary, and garlic. Mix in the salt, black pepper, and ground fennel seeds.
  • Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
  • Rub the pork with the herb mixture and set aside.
  • Cut the baguette in half the long way and scoop out part of the soft insides.
  • Brush the inside of the baguette with the remaining 3 tablespoons olive oil.
  • Place the pork on the inside of the baguette so that the pork is almost completely enclosed.
  • Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
  • Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
  • Remove from the oven, let rest 10 minutes.
  • Remove the strings and cut into medallions.
  • Serve and enjoy!