Pork Tenderloin en croûte

 
 

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.

Pork Tenderloin en croûte
Serves 2
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 long Baguette
  2. 2 Pork Tenderloins
  3. Mix of ground spices for roasts (salt, rosemary, dried garlic, sage, juniper, oregano, bay leaf, thyme, marjoram, basil)
  4. 100g (4 oz) thin Bacon slices
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To keep the bread close, wrap it completely in the bacon slices, overlapping them a little bit so they won't fall off.
  5. Press gently with your hands to make them stick to the bread.
  6. Now bake the pork tenderloins en croûte for about 40 minutes at 200°C (400°F).
Cooking My Dreams http://cookingmydreams.com/
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Jessica - Cooking my Dreams

I'm an Italian girl recently immigrated to the Netherlands with a true passion for food. I love traditional and simple Italian recipes but once in a while I enjoy experiment new ingredients and foreign flavors. This blog is my perfect escape to find happiness in the only place it could be found: THE KITCHEN!

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