Monday, February 28, 2011

Tuscan Roasted Pork Loin

Sometimes I run across a recipe that looks delicious but complicated.  I'll bookmark it or clip it and promise myself to get back to it--and don't.  This recipe from Joanne Weir has stayed in that part of my brain that is reserved for all things pertaining to food.  When I saw the photo with her recipe I immediately thought what a nice presentation it would be for guests.  I also thought I'd better give it a trial run to see just how long it would take and how it would turn out.  And, as it turns out, it's quite easy to do and is delicious.

Joanne is an award winning cookbook author, cooking teacher and can be found in the kitchen over at PBS's "Joanne Weir's Cooking Class".

Over the weekend, I found myself with a pork loin in the freezer and the perfect crusty baguette in which to ensconce it.  Alas, I had no fresh herbs or any fennel pollen.  Just in case some of you might not know what fennel pollen is (like me), The Spice House describes it as "like taking the fennel seed, sweetening it and then intensifying it a hundred times".  I'll be making a trip to the Spice House to pick up some.  In the meantime, I changed the recipe to use what I had on hand.  It was so delicious that I will be doing it again and following Joanne's recipe to the letter.  For those of you with fresh herbs and fennel pollen, here's  Joanne Weir's recipe.

Here's how I made the roast.



Pork Roasted the Tuscan Way inspired by Joanne Weir

1 Tbsp Italian herbs
Kosher salt and freshly ground black pepper
2 cloves of garlic, finely minced
4 Tbsp olive oil
1 pork tenderloin, trimmed of fat
1 loaf crusty baguette

1.  Preheat the oven to 375.
2.  Rub the Italian herbs and garlic onto the pork roast, salt and pepper to taste.
3.  Heat a frying pan over medium heat.  Add two Tbsp of the oil and heat 1 minute.  Add the pork, turning often, until lightly browned all over.  This should take about 8 minutes total.
4.  Cut the baguette in half the long way and scoop out the soft inside*.  Brush the inside of the baguette with the remaining olive oil.  Place the pork loin inside.  Tie the baguette, at 2 inch intervals with kitchen string.  Place the roast on a baking sheet.
5.  Roast until done, about 155 degrees.  This will take 20 to 25 minutes.
6.  Remove from oven and let rest, uncovered, 10 minutes.
7.  Remove the strings and cut into slices
8.  Serves 4.

*I spread the scooped out bread on a cookie sheet and dried it out in the oven.  Then I pulsed it into fine crumbs in the food processor.  I'll use it another day in some way.


ENJOY!

28 comments:

  1. Bonnie, that DOES make a very enticing presentation! I know I'd love a serving of that! Yum!

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  2. I've seen this once before and thought it looked amazing! Yours turned out great:@)

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  3. When I booted up the computer this A/M, I smelled something delicious.
    Sure enough, your cooking. Mouth watering to say the least.

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  4. That looks easy enough and delectable. Scary working with filo or puff pastry do the crusty bread is perfect.

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  5. Sometimes we come across some interesting concepts that we just have to try.

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  6. mouthwatering photo... yummmeee I am thinking this was worth the effort

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  7. That looks so fancy and festive! I'll have to pull this one out the next time I entertain.

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  8. Oh that looks yummy! Thanks for sharing the recipe.

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  9. I have never made this recipe and you've made it look and sound appealing. It's interesting enough that it demands to be tried. I hope you have a great day. Blessinhs...Mary

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  10. This pork is ideal for a party it has such a great presentation!

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  11. Bonnie,
    this is actually very pretty!
    Hah, we just had pork loin last night on the grill and while it was delicious, your recipe looks great!

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  12. Are you kidding me??? Are you REALLY going to show me something so mouth-watering tasty when I haven't had one bite of even a dry bread crust yet this morning?????

    OH MY - - - - just lookin' at that is makin' me drool.

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  13. This looks delicious!!! Gosh, I don't think I've ever cooked a pork roast in my life. But I like the ones other people make!

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  14. Hi Bonnie, That looks incredible.... YUMMMMMM... Thanks for the recipe.. I'm gonna try that one.
    Hugs,
    Betsy

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  15. I can't get over how delicious and elegant this roast looks. I love it girl!

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  16. I never would have thought of that in a million years - love it and what a great show stopper when you have people over!

    Hope you had a great weekend - I think our weather is just about to get better - anything over 40 degrees and I feel I don't even have to wear a coat!

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  17. Wow! Thank you so much for sharing this recipe with us. It looks amazing -- the perfect thing to do with a boring old pork tenderloin!

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  18. Bonnie, that looks absolutely fabulous!!! I am drooling!!!

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  19. It certainly looks interesting! And yours looks beautiful.

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  20. That looks wonderful! that a great way to prepare Pork Tenderloin

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  21. Looks pretty yummy, Bonnie. Thanks for stopping by my blog tonight and commenting! Love having you. susan

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  22. I love the creativity of this recipe - using the bread. I'm really looking forward to trying it. This seems like a particularly good technique for pork loin which is very easy to overcook.

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  23. I just took a tenderloin out of the freezer for tonight's dinner . . . no bread! I could spend the day making bread (and ruining it) so I guess I'll just have to put this on the list. But it's so intriguing, it won't be on the list for long. Kinda like a Wellington!

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  24. That's a whole lot easier than wrapping the loin in dough and then baking it. And it looks so pretty when sliced. I'm going to try this!

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  25. What a fantastic idea! Thanks so much for sharing!

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  26. I have never seen this and I am drooling right now. Looks delicious. Can't wait to read about more recipes!

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  27. I've never seenanything quite like this. It looks delicious!

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