Tuscan Roast Pork With Fennel Pollen Recipe

Name: Tuscan Roast Pork With Fennel Pollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sage fresh chopped; 2 teaspoons rosemary fresh chopped; 1/2 teaspoon freshly ground black pepper; 2 cloves garlic minced; kosher salt; freshly ground black pepper; 1/4 teaspoon fennel pollen; 4 tablespoons extra-virgin olive oil; 4 tablespoons dijon mustard; 1 pork tenderloin trimmed of fat and sinewy tissue; 1 loaf baguette crusty

Servings: persons

2 teaspoons sage fresh chopped
2 teaspoons rosemary fresh chopped
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
kosher salt
freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra-virgin olive oil
4 tablespoons dijon mustard
1 pork tenderloin trimmed of fat and sinewy tissue
1 loaf baguette crusty

1
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, and fennel pollen together.
2
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
3
Preheat an oven to 375u00b0F. Place the pork on a baking sheet and roast until done, 148u00b0F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
4
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons sage fresh chopped, 2 teaspoons rosemary fresh chopped, 1/2 teaspoon freshly ground black pepper, 2 cloves garlic minced, and more.

Yes, Tuscan Roast Pork With Fennel Pollen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Roast Pork With Fennel Pollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions