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Tuscan-style roast pork rolls
Tuscan-style roast pork rolls
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Enjoy vibrant Tuscan-style roast pork rolls.
Ingredients:
  • 20.00 ml chopped sage leaves
  • 20.00 ml chopped rosemary leaves
  • 4 garlic cloves, chopped
  • 1/2 tsp ground fennel seeds
  • 165ml olive oil
  • 2 pork tenderloins (about 350g each), trimmed
  • 1 crusty baguette
Instructions:
  • Preheat the oven to 190°C to create the perfect cooking environment.
  • Combine fragrant sage, rosemary, pungent garlic, aromatic fennel, 2 tablespoons of oil, 2 teaspoons of salt, and 1/2 teaspoon of pepper in a mortar and pestle. Pound until a coarse paste forms.
  • - Heat a luxurious tablespoon of oil in a sizzling pan. Sear the pork for 8-10 minutes until perfectly browned on the outside and slightly rare in the middle. Allow it to cool for a moment, then coat the pork fillets with a generous portion of the herb paste, saving a bit for brushing over the bread later.
  • Hollow out the baguette by splitting it and saving the soft insides for breadcrumbs.
  • Brush the inside of the baguette with the remaining oil. Stuff in the pork fillets to completely enclose them. Trim any excess bread, then tie the baguette with kitchen string at 3cm intervals. Wrap the baguette in foil, place on a baking tray, and roast for 15 minutes. Remove the foil, sprinkle with the remaining herb mix, and bake for an additional 10-15 minutes until the meat reaches 70°C when tested with a thermometer.
  • Allow the dish to rest for 10 minutes under a loose foil cover. Cut the baguette into 4 pieces, discard the string, and serve.

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