This is an old time favorite of mine.
The spices that cover the pork meat give it a roast-like flavor and the bread which is soft inside and crunchy on the outside, covered with a blanket of crispy bacon.
All the flavors combine together so well and so harmoniously that you cannot not love it.
- 1 long Baguette
- 2 Pork Tenderloins
- Mix of ground spices for roasts (salt, rosemary, dried garlic, sage, juniper, oregano, bay leaf, thyme, marjoram, basil)
- 100g (4 oz) thin Bacon slices
- Rub the pork tenderloins with the mix of spices and cover well all the surface. Let them rest about 1/2 hour in the fridge so the meat would absorb the spices flavor.
- Cut the baguette in 2 parts, the same sizes of the tenderloins, then cut them lengthwise and remove the inside of the bread leaving just about 1 cm attached to the crust.
- Place the tenderloins inside the bread. Depending on the size of the bread and the tenderloins, you can either place the meat between the 2 parts of bread just as in a sandwich or completely wrap the meat with the bread.
- To keep the bread close, wrap it completely in the bacon slices, overlapping them a little bit so they won't fall off.
- Press gently with your hands to make them stick to the bread.
- Now bake the pork tenderloins en croûte for about 40 minutes at 200°C (400°F).