Tuscan Roast Pork With Fennel Pollen
2 1/2 teaspoons fresh chopped sage
2 1/2 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
4 tablespoons extra virgin olive oil
4 tablespoons Dijon Mustard
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty French baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, and fennel pollen together.
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.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.