Tuscan Pork Tenderloin
An easy, interesting and delicious creation from Tuscan Mamas - pork tenderloin, smothered with herbs, encased in a crusty Italian bread, served with a delicate lemon cream sauce.
Pork in Crosta di Pane
1 pork fillet, divided into the two lengthwise portions
salt and freshly ground black pepper, to taste
1 loaf Italian bread
2 tablespoons chopped fresh rosemary
3 cloves garlic, minced
1 tablespoon finely minced fresh sage leaves (or dried ground sage)
1 teaspoon salt
1 teasoon freshly ground black pepper
garlic powder
1/3 - 1/2 cup olive oil
Lemon Cream Sauce:
1 ¼ cups heavy cream
½ cup finely grated Parmesan Cheese
4 tablespoons butter
2 ½ tablespoons fresh lemon juice
1 ¼ teaspoon lemon zest, firmly packed
1 teaspoon black pepper
1 tablespoon minced fresh parsley
Salt to taste
-Heat 1 1/2 tablespoons olive oil in large skillet. Sprinkle each tenderloin half with salt and pepper to taste. Place both halves of pork in skillet and sear and brown on all sides over high heat, watching closely so they don’t burn. Set aside and let cool slightly.
-Slice bread horizontally and lay open. Scoop a bit of the bread out of the middle of each half to create a trench down the length of the bread. (Save scooped out bread for another purpose.)
-Combine herbs and salt and pepper together in a small bowl. Brush 1 tablespoon olive oil down the center of each trench in each bread half. Follow by sprinkling the herb mixture down the center of each trench, spreading it out as much as possible.
-Set both tenderloin pieces on cutting board and douse generously with olive oil, rubbing it all over. Set tenderloin halves end to end in the middle of the trench of the bottom piece of bread, drizzle with a bit more olive oil then cover with the other half of the bread. Tie bread together with cooking twine, if desired, and place filled bread in a large casserole dish, brushed with a couple of tablespoons of olive oil.
-Drizzle outside of bread with another 2 -3 tablespoons of olive oil. Sprinkle garlic powder, a bit of salt and freshly ground black pepper over the top of the bread.
-Place in oven preheated to 375 degrees uncovered and bake for about 50 - 60 minutes or until pork registers at least 145 degrees internally. (Cover filled bread lightly with aluminum foil if bread becomes too dark.) Remove from oven when done and let rest for 5 - 10 minutes.
-Slice pork-filled bread into 1 1/2 inch slices and serve warm with sauce. Serves 8.
For Sauce:
-In a large skillet, over medium heat, add butter, lemon juice and zest. Stir occasionally until the butter melts. Simmer for a minute then pour in the cream, black pepper, and salt to taste.
-Over medium/low heat, bring the cream mixture to a very gentle simmer. Let the cream mixture thicken and reduce by about one-quarter, stirring frequently. (8 - 10 minutes).
-Add Parmesan cheese to sauce and stir over low heat until melted. Stir in parsley. Serve immediately.
Cut the Italian loaf in half, horizontally, then pull out enough of the soft bread to create a trench down the center of each half.
Drizzle olive oil down the center of the bread halves, fill with herbs, then place the 2 sections of the tenderloin end to end in the trench of the bottom half of the bread then drizzle with more oil.
Place top half of bread over the pork, then secure with cooking twine if needed. Place in large casserole dish then drizzle with more olive oil.
Bake for about an hour then let rest for 10 minutes. Slice into 1 1/2 inch rounds and serve warm with Lemon Cream Sauce.
So easy and quick to make, it’s a bit of a stunner!
Crunchy, crisp bread filled with tender seasoned pork . The sauce provides a creamy, vibrant contrast.
