Pork Roasted Tuscan Style

Tuscan food is based on the Italian idea of cucina povera or ‘poor cooking.’ A concept that started very literally. It’s about meals traditionally hearty and made with simple ingredients that are inexpensive and could easily be made in large amounts – with bread, beans and roasted meats serving as the base of most traditional Tuscan meals. Today it remains largely the same – but by choice instead of economy.

Tuscan cooking doesn’t use complicated seasonings or elaborate creations because they’re not needed. Instead, it’s made using fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not.

In Italy there is only regional Italian food. Each region offers delicious and unique dishes based on its long history and location. Tuscany’s world-renowned food is no exception! Famous for its local produce and meat and its simplicity and seasonal foods.

Today’s recipe features an easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil.

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Pork Roasted Tuscan Style

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Rating: 5
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Course

Main Dish

Cuisine

Italian

Keyword

pork roasted Tuscan style

Servings

MetricUS Imperial

Ingredients

• 2 tsp fresh sage, chopped
• 1/2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme leaves
• 1/4 tsp fennel seed, crushed
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 tsp salt or to taste
• 1/4 cup grainy Dijon mustard
• 4 Tbsp olive oil
• 570 gm (about 1 1/4 LBS) pork tenderloin
• 1 loaf crusty baguette

Course Main Dish Cuisine Italian Keyword pork roasted Tuscan style Servings MetricUS Imperial Ingredients 2 tsp fresh sage, chopped 1/2 tsp fresh rosemary, chopped 2 tsp fresh thyme leaves 1/4 tsp fennel seed, crushed 1/4 tsp pepper 2 cloves garlic, minced 1 tsp salt or to taste 1/4 cup grainy Dijon mustard 4 Tbsp olive oil 570 gm (about 1 1/4 LBS) pork tenderloin 1 loaf crusty baguette

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. On a work surface, mince the sage, rosemary. In a small dish combine with thyme leaves, crushed fennel, pepper, garlic, salt. Add Dijon mustard to mixture .
2. Heat a skillet over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard mixture.
3. Cut the baguette in half the long way & minimally scoop out 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 completely enclosed. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
4. Preheat an oven to 375 F. Place the pork on a baking sheet roast until done, 148 F. on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
5. Remove from the oven, let rest 10 minutes. Remove the strings & cut into slices. Serve.

Recipe Notes

Try to get a baguette (or French loaf) that is fairly round and not too flat in the middle because the bread has to ‘hug’ the pork as much as possible. Also try to scoop out as little bread as possible since that was the best part.
I made a thin pork gravy to serve with this meal. It made it real tasty!