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1
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, and fennel pollen together (I omitted pollen).
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2
Add mixture to the Dijon mustard.
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3
Heat a frying pan over medium high heat.
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4
Add 1 tablespoon of the oil.
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5
Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
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6
Slather the entire pork with the Dijon mustard mixture.
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7
Cut the baguette in half the long way and scoop out the soft insides.
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8
Brush the inside of the baguette with the remaining 3 tablespoons olive oil.
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9
(Or do what I did and spray the inside with olive oil Pam spray).
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10
Place the pork on the inside of the baguette so that the pork is completely enclosed.
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11
Trim off the excess ends of the bread.
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12
Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
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13
Preheat an oven to 375 degrees F. Place the pork on a baking sheet and roast until done, 148 degrees F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
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14
Remove from the oven, let rest 10 minutes.
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15
Remove the strings and cut into slices.
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16
Serve.
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17
* I used a Trader Joes Artisan Bread French Baguette.
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18
You want to get one that is pretty round all around and not too flat in the middle because the bread has to hug the pork as much as possible.
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19
Next time I would also try to scoop out as little bread as possible since that was the best part.
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20
(Maybe try leaving 1/2-inch of bread all along the inside if this isnt possible it wont matter because itll be delicious even with only a little bit of bread).
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21
* I would also use 1/2 teaspoon more of sage and rosemary next time I make this.
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22
**Feel free to swap different herbs for the pork maybe try thyme for the sage.
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23
My next attempt will be with the herb mixture from this recipe.
