Ingredients 1 wild boar or organic pork tenderloin, trimmed
½ Tbsp of WildCheff
Tuscan Blend
1 tsp of WildCheff Sagemary Sea Salt
1/2 tsp of fresh ground black pepper
2 cloves
garlic, minced
4 Tbsp of WildCheff Blood Orange Olive Oil
1 loaf crusty baguette
Directions On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon
salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a sauté
pan over medium high heat. Add 1 tablespoon of the blood orange olive oil. Cook the pork, turning occasionally, until golden
on all sides, 8 to 10 minutes. Coat the outside of the loin with the Blood Orange Olive Oil, and then roll the pork
in the Tuscan Blend, Sagemary Salt and pepper 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 flavored 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, 155°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 with a couscous or orzo salad.
Serves
4
