Company coming? Looking to impress a guest or two? This is one of those dishes, that looks like it took hours to prepare, but is really quite simple.
This entree starts with one of my basic recipes, No Fail Seasoned Pork Tenderloin, and lifts it up a notch to a beautiful presentation. Start with a seasoned pork tenderloin, sear in hot oil. Coat it with a mixture of stone ground mustard and honey. Then “stuff it” in a hollowed out baguette. Tie it up tight, then roast for 20-30 minutes. And…Voila…Dinner!
We had another “new” diner at our home recently. It was a dinner for 5: me, Glenn, Travis, Mr P and Mr J. Lucky me, lots of testosterone 🙂 I knew I wanted to serve something slightly hardy, yet not “fussy”. This delectable dish came to mind immediately when I spotted the tenderloins in our freezer. I served roasted broccoli, Armenian Rice Pilaf and a salad to complete the meal.
This is the first time I ever roasted broccoli and it turned our great. I chose roasting because it could share oven space with the tenderloin, same temperature and all. A sprinkling of toasted pine nuts and freshly grated Parmesan gave it a delicious boost of flavor.
But back to the tenderloin! I saw a similar recipe on Pinterest a year or so ago. I’ve made it several times since. My original link has mysteriously disappeared, however I believe that recipe was referred to “pork roasted the way Tuscan’s do”. True or not, I don’t know. I don’t remember seeing a dish like this in Tuscany – yet it doesn’t mean it does not exist there. So where ever it originates from, all I can say is, I like it!
I do have a confession to make. The finished product photos you see here, were taken the day after the meal. Oops. I got so involved in serving the meal, grabbing the camera never entered my mind…thanks glass of wine 😉 Downside…it’s “pretty” factor is downgraded slightly. Upside…there was ½ tenderloin left to shoot. That’s what you call a silver lining!
Note: As with my seasoned pork tenderloin recipe, I don’t measure the seasonings I use. It’s more a process of just sprinkling on a variety of spices, herbs and seasonings that I have available and meet the flavor profile I’m going after. Substitute, delete or copy to your heart desire!
2 pork tenderloins [1 tenderloin serves 3-4]
1 french baguette
2 Tablespoons olive oil
freshly ground black pepper
dried Italian seasoning
2 Tablespoon stone ground mustard
1 Tablespoon honey
•Heat oven to 400°F. Set aside a large baking sheet for the roasting step. Heat 2 Tablespoon of oil in a large skillet over medium-high heat.
•Season all side of the tenderloins with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning. Sear each tenderloin on all sides in the hot skillet. Mine took about 8-10 minutes per tenderloin. Set aside on large platter or baking sheet.
•In a small bowl, mix the mustard and honey. Coat all sides of each tenderloin with the mixture using a spoon or your fingers. Cut the baguette in half. Slice each half, down the middle [top of bread] but not all the way through the bread. Gently pull the bread open; don’t force it open or flat, as you want it to remain connected on the bottom. Remove the soft insides, hollowing out the loaf. [This can be reserved for another use.] Place one tenderloin in each half of bread. Use kitchen twine to tie the baguettes closed, helping the tenderloins to remain “enveloped” in the bread. Trim any excess bread if needed.
•Place the tenderloin stuffed baguettes on your baking sheet and in the preheated oven. Roast for 20-30 minutes or until an instant read thermometer [inserted in thickest portion of tenderloin] registers 155-160°F. Remove from oven and allow to stand 10 minutes or so. Cut away kitchen twine, and slice tenderloin/baguette in ½” slices. Serve and enjoy.
2 heads of broccoli
salt & pepper
freshly grated parmesan
toasted pine nuts
•Cut/trim broccoli; leave a portion of the stem attached, and cut into bite size/smaller pieces. Place on a baking sheet.
•Drizzle olive oil over broccoli, and toss with your hands to evenly coat the broccoli. Salt and pepper to taste.
•Roast in a preheated 400°F oven for 20 minutes or so [toss at the 10 minute mark], until easily pierced with a fork. Transfer to a serving dish, grate fresh Parmesan cheese over top and sprinkle with toasted pine nuts.
Dinner is served…..