Pork Roasted the Way the Tuscan Do ~ Joanne Weir's Way

Please Note:  
I've posted an updated post about this recipe ~

Click HERE to view

I've been a fan of Joanne Weir for quite a while, and I was so pleased when our friend Monique introduced us to this recipe.
It's absolutely delicious! Don't feel locked into this combination of herbs, you can play around with it and add any herbs or flavoring ingredients you like. (Pesto, Tapenade, sundried tomatoes, etc.) It's perfect Autumn picnic fare.
Pork Roasted the Way the Tuscan Do ~
Joanne Weir's recipe
4 servings
Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!"

Preheat oven to 375-degrees (F)
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen (My notes: I omit because it is not readily available)
4 tablespoons extra virgin olive oil
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette
Optional ~ about 3 to 4 tablespoons Dijon mustard
Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together, spread out on the work surface for later, the sear the pork as follows:
In a frying pan over medium-high heat, add 1 tablespoon of the oil. Place the pork in the pan and cook, turning occasionally until it is golden brown on all sides (this will take about 8 to 10 minutes.)
If you you like, at this point you can smear the seared pork with Dijon mustard before rolling in the herbs. (This step adds a bit of moistness to the meat, which I prefer.)
Roll the pork in the herb mixture and set aside. Next cut, or slit the baguette in half the long way and scoop out most of the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Nestle the pork on the inside of the baguette so that the pork is well enclosed.
Trim off the excess ends of the bread. With kitchen twine tie the bread to secure the pork at 1 to 2 inch intervals.
Place the pork on a baking sheet and roast until done, 155 to 160°F (when instant read thermometer is inserted into the thickest part of the tenderloin) About 25 to 35 minutes.
Remove from the oven, allow to rest 10 minutes.
Remove the strings and cut into slices. It's wonderful warm, and is flavorful enough to serve at room temperature as well.


All stuffed and tied, ready for the oven. No need to be particular as to how you tie it, the aim is to keep the pork securely in the bread while roasting.

Here it is after roasting.

Untied, sliced and ready to serve.
It's delicious with simply prepared vegetables such as this late summer garden mix, tossed with olive oil , garlic , salt and pepper then roasted; a perfect accompaniment.


  1. Fantastic! I loved it when it was posted on the WFD, and it looks fantastic! It's 10Am here and I am starving for some Tuscan Pork now! Great pics, Mary! Enjoying your blogging very much!

  2. this has been hands down my favorite recipe since m shared it. so savory and tasty i could hoard the entire thing just for me...

    as always your presentation is stellar.

  3. OMG, what a great idea. I have to try this. I bet it really tastes as good as it looks too!

  4. Oh - this looks so good! We love both picnics and pork tenderloin. This sounds perfect for a fall picnic.

  5. What an interesting and unusual way to use a baguette, and yet it makes so much sense. Glad I found your post through foodgawker.

  6. Mary, your Tuscan Pork is perfection! Of course! ;-) Jain raved so much about it, that I had to make it and it really is delicious. I did use fennel pollen and liked the flavor, but it would be delicious regardless. I ordered it online and have used it in a couple of other dishes too. I'm loving your blog!

  7. I am looking at this hungry, and it is bad. My stomach is rumbling and I am wanting it! I am going to have to try this. Thanks for sharing. I want to be able to take great pictures like yours, any tips?
    Happy snarfing
    Dana Zia

  8. Honestly this is the most beautiful picnic food I have ever seen. I cannot wait try this.Awesome!!!!

  9. Wow, I would never have thought to cook a pork tenderloin in a baguette! I love how it looks after it's sliced. Can't wait to try this out sometime!

  10. Hi - I found your site through Food Gawker. What a beautiful blog you have. I love this tenderloin recipe that I will have to try out soon, perfect for company. I have booked marked you blog and will subscribe so that I can check in for other great recipes like this one. Thanks!!

  11. This sounds like the perfect sandwich, what a great way to roast perfect, comes out moist and full of flavor, plus easy to eat. This is a must try.

  12. How cool is that! I finally learned how to tie up a tenderloin, so maybe I ought to give this one a try!

  13. Thank you so much everyone!
    Those of you who have made this know how easy and delicious it is. And I hope everyone who might try it will like it as much as we do.

    Thank you for stopping by and leaving such great comments!

  14. This is an awesome version of pigs in a blanket.

  15. What a brilliant freakin' idea. Like Ostrakos said, a souped up Pigs In A Blanket only way, way better.
    What else can stuff?

  16. What an ingenious recipe! Looks so good!

  17. look how you inspired the culinary sherpas via TasteSpotting! woo hoo!

  18. Thanks for including my recipe in your blog. The recipe was inspired from my teaching in Tuscany and a favorite butcher at the market in Florence. Lovely photos of the pork!

  19. OMG this is now my new pork recipe. We absolutely loved it. So elegant to serve to company. Thank you so much for the recipe.

    I blogged about it here and linked it back to you:

    If you'd like to try another easy, elegant and delicious meal that's quite similar, here's the link -

    Hopefully you'll enjoy it as much as we did.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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