Pork Tenderloin Encrusted in Sourdough

In the Italian-American tradition, my friends and I get together to play the foursome card game known as Pedro—a game our families have enjoyed for generations. We gather

once a month at each other’s homes and try new recipes, usually matched with Pellegrini wines. Recently, our friend Lin Payne created a version of award-winning chef Joanne Weir’s “Pork roasted the way the Tuscans do.” We unanimously agreed this creative and easy way to roast pork had to be shared. Enjoy!

–Janet Pellegrini

 

2 teaspoons freshly chopped sage

2 teaspoons freshly chopped rosemary

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

1 pork tenderloin, about 1 1/2 lb., trimmed

1 crusty sourdough baguette

 

Combine the sage, rosemary and garlic. Season the pork with salt and pepper. In a large

pan big enough to hold the tenderloin, warm 1-2 tablespoons of olive oil over medium heat and sear the pork until it is golden on all sides, about 8 to 10 minutes. Roll the pork in the herb mixture and set aside.

 

Preheat oven to 375°. Cut the sourdough baguette in half lengthwise and scoop out the

inside dough so that the pork can be enclosed in the top part. Trim the excess ends of the

bread and tie, at 2-inch intervals, with kitchen string. Place on a baking sheet and roast

until done, about 25 to 35 minutes (when inserted into the thickest part, an instant-read

thermometer should read 155-165°). Remove the string and let rest for 10 minutes;

cut into slices and serve.

 

Serves 4-6

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