This time of year I depend on the herbs growing on my window sill to bring some of the freshness I am longing for from our summer months. I consider myself very fortunate to live close by the St. Jacobs Farmers’ Market where I can source local meats and seasonal goods even into the winter, and I like to depend on the butchers and vendors there for the ingredients to this recipe. If you are not close to a farmers market – don’t fret! All things needed for this baked baguette recipe, including the fresh herbs, can easily be found in one trip to the supermarket!
My biggest tip to the success of this recipe is that I recommend shopping for your baguette at the same time as your pork tenderloin. This is a great way to ensure that your cut of meat is the perfect size to match up with your bread. I look for a loaf that is close to three inches wide and will just overhang the length of the tenderloin on either end. What you really want is to make sure that the sides of the bread wrap around your tenderloin as much as possible to keep all of the juicy goodness nestled inside. Unfortunately your standard baguette just won’t do the trick here – I have the most luck with a shorter and wider half baguette that I find at the market, or in the bakery section of my local grocer.
I have made this recipe for an afternoon with family, and think it is perfect for easy entertaining as well. It is so beautiful and juicy when served directly out of the oven, and is elegant enough to serve to your guests with a mixed green salad and a glass of wine. On the other hand, this hearty tenderloin baguette is just as perfect wrapped and chilled to take on the go. I plan to send this baguette with my husband on his ice fishing trip this year, and it is a great sandwich to pack for lunch on a winter hike or an afternoon of skating!
Enjoy your beautiful outdoors Ontario!
Yield: Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
1 lb (450g) Ontario Pork tenderloin
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh flat leaf parsley
1 tbsp (15 mL) lemon zest
2 tbsp (30 mL) + 1 tbsp (15 mL) extra virgin olive oil, divided
2 tbsp (30 mL) chopped artichoke hearts
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) fresh ground black pepper
1 tablespoon dijon mustard
1 half-baguette
4 slices of prosciutto
1 tbsp (15 mL) minced garlic
Cooking Instructions:
- Preheat oven to 375 F (190 C).
- In a small bowl combine chopped garlic, rosemary, basil, sage, parsley lemon zest.
- Slice baguette in half lengthwise and scoop out some of the soft center of the bread.
- Brush with 2 tablespoons of olive oil and top with chopped artichoke and half of the herb mixture.
- Heat 1 tablespoon olive oil in a skillet over medium high heat. Season tenderloin with salt and pepper. Sear tenderloin two minutes each side. Turn and repeat until all sides are golden brown.
- Remove tenderloin from pan, coat with dijon mustard and remaining half of the herb mixture.
- Wrap herbed tenderloin in prosciutto and place in between both slices of baguette.
- Wrap baguette in tin foil, place on a baking sheet and bake for 40 minutes (or internal temperature of pork reaches 160 F). Remove from oven and rest in foil for 10 minutes.
- Slice into sections and serve.