Herbed Pork Filet Baked in Bread(Filetto de Maiale in Crosta)

 

from Judy Witts Francini
via Mary and Dick Lonergan

 

1 pork tenderloin

1 bunch fresh sage, leaves removed from branches

1 baguette

Tuscan herb mixture

olive oil

 

Preheat oven to 350 degrees F.

Slice baguette open leaving attached on one side. Remove excess bread from the inside, making a shell for the pork. Drizzle the inside with olive oil and sprinkle with the Tuscan herb mixture. Place the pork filet inside, trimming to fit. Close the baguette around the filet. Place on a sheet of aluminum foil, drizzle generously with olive oil and close foil around the filet. Bake until done – about 50 minutes, depending on size of filet. You can open foil slightly to test with an instant-read thermometer inserted into meat. Remove from oven when meat is about 170 degrees. Allow to rest 10 minutes (meat will continue to cook).

Serve in 3-inch slices, cut side up.

This is also good with turkey tenderloin or other meats. If you have any leftover the next day, separate the meat from the bread. Slice the meat to serve at room temperature and warm the bread in the oven.

This recipe seems to impress people because of its simplicity – much easier than “en croute” or Wellington and very moist and tasty.