Baguette Baked Tenderloin
1 pork tenderloin
2 sprigs each of thyme, rosemary, basil,
1 clove garlic
1/2 tsp. sea salt
1 tbsp. Latah Creek Sangiovese
extra virgin olive oil
Preheat oven to 400 degrees. Slice open the baguette and tear out the soft inside bread leaving space to place the tenderloin inside the loaf.
Mince herbs and mix together with garlic, sea salt, and wine.
Drizzle olive oil in baguette shell and place minced herb and wine mixture on top of olive oil.
Place pork tenderloin in baguette and wrap entire baguette in foil.
Bake for 40 minutes in a 400 degree preheated oven. Let baguette rest for 10 minutes prior to slicing.
I first made this recipe at a cooking school in Florence, Italy called Davina Cucina. It is surpisingly quick, delicious and so easy for a family dinner but great for company too! I love the crunchiness of the baguette.