Quick and Easy

Tuscan Roast Pork Tenderloin

September  6, 2024
4.3
3 Ratings
Photo by Elvin Abril
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

In the late 90s and early 2000s, Tuscany reigned supreme in the American kitchen. (Remember "Under the Tuscan Sun"?) Its aesthetic embraced a rustic, Old World charm, featuring warm earthy colors, natural materials like stone and wood, and decorative touches inspired by the Tuscan countryside. Popular Tuscan flavors at the time emphasized fresh, seasonal ingredients, showcasing the region's natural bounty through simple preparations. These dishes were abundant in olive oil, garlic, and focused on hearty vegetables, meats, and beans. After a recent TikTok deep-dive into the "Tuscan Kitchen aesthetic" and its undeniable grip on us all, I found myself yearning for those flavors! This roast pork tenderloin, slathered in the fresh herbs and garlic we all associate with Tuscany, is nestled (not sandwiched!) between slices of crusty bread and cheese, then baked until the bread is slightly toasted and the pork is perfectly pink in the middle. —César Pérez

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Tuscan Roast Pork Tenderloin
Ingredients
  • 2 pork tenderloins
  • 5 garlic cloves
  • 3 rosemary sprigs, stripped
  • 3 sage sprigs
  • 2 teaspoons Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 1 lemon, zest and juice
  • 1/4 cup extra virgin olive oil. plus more for serving
  • 1/2 stick butter, softened
  • 1 baguette
  • 1 cup Pecorino Romano cheese, grated
  • Flaky salt, to finish
Directions
  1. Season and rest: Generously season the pork tenderloins with salt and allow them to rest uncovered in the refrigerator for at least 12 hours, or up to 24 hours. Before cooking, remove the tenderloins from the refrigerator and let them sit at room temperature for about 30 minutes.
  2. Prepare the herb butter: Heat the oven to 375°F. In a mortar and pestle, combine the garlic, rosemary, sage, lemon zest, and a pinch of salt. Crush and grind the ingredients until they form a fragrant paste. Stir in the lemon juice, extra-virgin olive oil, a few cracks of black pepper, and softened butter until well combined.
  3. Sear the tenderloins: In a large skillet over medium-high heat, heat 1-2 tablespoons of extra virgin olive oil. Pat the room temperature pork tenderloins dry with a paper towel. Once the oil is shimmering and almost smoking, carefully add the tenderloins to the pan. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
  4. Assemble the baguette: Cut your baguette in half lengthwise and scoop out some of the baguette’s insides to make space for the tenderloin. Spread most of the garlic herb butter on the inside of each baguette half and sprinkle half of the cheese on the bottom half of the bread.
  5. Bake: Place both tenderloins along the length of the baguette, adding any remaining butter. Top with the remaining cheese and the top half of the baguette. Wrap tightly in aluminum foil and place directly on the middle rack of your preheated oven for 25-35 minutes or until an instant read thermometer placed into the thickest piece of the tenderloin registers 145°F for medium.
  6. Toast and serve: Once the desired temperature is reached, unwrap the top and place back into the oven for 5 more minutes or until the top has toasted. Allow the tenderloin to rest for 5 minutes before slicing into 2-inch slices. Finish with a pinch of flaky salt and a drizzle of extra-virgin olive oil.

See what other Food52ers are saying.

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

4 Reviews

Imbatnan October 4, 2024
In theory, it’s a cool idea. Great flavors, easy directions, perfectly cooked pork. In practice, you need a very thin tenderloin and a rather thick baguette to enclose the pork. After making a cavity in the bread large enough to fit the pork, and toasting the finished sandwich, the bread was too brittle to slice neatly and fell apart. Next time, I’ll sear pork, divide butter between pork and split bread, and cook separately. Slice pork and shingle on the garlic bread to serve.
Lisa September 25, 2024
I cannot wait to make this but baby we will be eating them as sandwiches!!!
Jen N. September 17, 2024
This is such a great idea. The version from Viola Buitoni's awesome book, Italy by Ingredient, uses olive oil or lard plus prosciutto and fennel to season (no cheese or basil), a flavor combo from her childhood in Umbria and Tuscany. Our family goes crazy over it every time :-)
Cookie September 17, 2024
Sounds delicious. Can you explain the purpose of salting and leaving the tenderloins in refrigerated uncovered for 12 hrs? I bake pork tenderloins regularly but would be worried that would cause all the juices to drain out.