A Life, Lived: Tuscan Roast Pork

March 28, 2010

Tuscan Roast Pork

This week was Sandi's turn to select the recipe for the Sunday Slow Suppers group to play with. She selected an amazing Tuscan Roast Pork recipe that was quite similar to one that Paul and I made in our vacation rental back in 2006. The main difference was that that roast also had hard boiled egg inside the pork (the pork was cut in half, the egg went in there, then the entire thing was rolled in herbs/garlic, wrapped in pancetta, then bread, and tied). Of course, the other difference was that we bought it oven ready at the butcher in San Quirico.

Even thought it has been almost four years since we had eaten that meal, we both still remember it fondly. (Yes, we ARE food obsessed - in case you hadn't noticed!) When Sandi posted her recipe we were happy to trip back down memory lane - even if it meant that we had to do ALL of the work to get the roast ready to go.

Sandi writes:

Since it is my turn to pick our supper this sunday. I immediately thought of a Sunday Roast.

So that is what we have~ a Sunday roast with a Tuscan twist. This recipe for a Tuscan roasted pork is adapted from Once Upon a Plate.

Tuscan Pork Roast

2 teaspoons fresh chopped sage
3 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
1-2 pound pork tenderloin
1 loaf crusty baguette
kitchen string

Preheat oven to 375°.

Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper together. Sear the tenderloin in a frying pan over medium-high heat with 1 tablespoon of oil for 8-10 minutes, rotating to brown all sides. Roll the pork in the herb mixture and set aside.

Cut the baguette in half the long way and scoop out most of the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil and any spices that may not stick to the meat.

Set the pork inside the baguette so that the pork is well enclosed. Trim off the excess ends of the bread if needed. With string, tie the bread to secure the pork at 1 to 2 inch intervals. Place the pork on a baking sheet and roast until done (when instant read thermometer is inserted into the thickest part of the tenderloin it should read 155°-160°) About 25 to 35 minutes.

Remove from the oven, allow to rest 10 minutes. Remove the strings and cut into slices. Either serve it warm or at room temperature.