Your Pork Tenderloin is Boring - a Tuscan treat

I’ve never been especially enamored with a tenderloin. It is, arguably, the most succulent cut in the pig, but I’ve always gravitated towards center cut chops and butt roasts. I like the different muscle groups and the greater fat content. That said; I stumbled across this recipe and tried it. It’s amazing, and now I have an appreciation of the cut. Try it, you won’t be mad.

Ingredients
1lb. pork tenderloin                                                        
1 bottle good stone ground mustard
3 bulbs garlic                   
Rosemary
Sage                                                                           
Salt and pepper to taste
2 nice baguettes

Directions
3 bulbs of garlic peeled. Put cloves in an oven safe dish, cover with olive oil, bake at 250* for 2 hours.

Sear your tenderloin with salt, pepper, and a little olive oil in a hot pan.

Remove from pan and  cover with grainy mustard. Finely chop sage and rosemary, roll tenderloin in it.

Take a baguette and “V” out from the top, leaving ends. You want it to look like a trough

Brush olive oil and smash the garlic into your baguette.

Lay your tenderloin in the trough of the baguette and secure with butcher’s twine.

Bake at 375* for 25 minutes.

Slice into 3/8” (+/-) pieces and serve. You can certainly eat with your fingers, but if decorum dictates, knife and fork works also.

The extra garlic and olive oil? We have a second baguette we toast and slice. Pour your extra on a plate. Then use the slices to sop up the goodness.

Credit for this recipe goes to Jorts Kitchen YouTube channel https://bit.ly/4j0lGbS