Ingredients
2 tsp sage, chopped
2 tsp rosemary, chopped
½ tsp New York Cut pepper
2 cloves garlic, minced
2 tsp SIDS SALT & PEPPER
4 tbsp Dijon Mustard
4 tbsp Olive oil
570 g, Pork Tenderloin
1 loaf Crusty Baguette
Directions
On a work surface, mince the sage, rosemary, pepper, garlic, SIDS SALT & PEPPER. Add mixture to the Dijon mustard.
Heat a frying pan over medium high heat. Add 1 tablespoon of oil. Cook the pork, turning occasionally, until golden on all sides, 8-10 minutes. Slather the entire pork with the Dijon mustard mixture.
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. (Or do what I did and spray the inside with olive oil Pam spray) 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 2 cm intervals, with kitchen string.
Preheat an oven to 190°C. Place the pork on a baking sheet and roast until done, 64°C on an instant-read thermometer inserted into the thickest part, 25-30 minutes.
Remove from the oven to rest 10 minutes. Remove the strings and cut into slices. Serve.
