Pork Tenderloin Baked in a Baguette Rate this article: 3.9 7172 Print Yield:Serves 4 Prep 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. Slow cooker peameal and potato chowder Slow cooker ham & lentil soup