Tuscan Roast Pork With Fennel Pollen
2 teaspoons fresh chopped sage
2 cloves garlic, minced
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 crusty baguette*
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.
I used a Trader Joe’s Artisan Bread French Baguette. You want to get one that pretty round all around and not too flat in the middle because the bread has to "hug" the pork as much as possible. Next time I would also try to scoop out as little bread as possible since that was the best part. (Maybe try leaving a 1/2-inch of bread all along the inside - if this isn't possible it won't matter b/c it'll be delicious even with only a little bit of bread)
I would also use a 1/2 tsp more of sage and rosemary next time I make this.