Tus­can Pork in Crispy Baguette

Dish - Everyday Dish - - Mains -

This de­li­cious and in­cred­i­bly easy pork dish is based on a recipe by Joanne Weir, who hails from my favourite city, San Fran­cisco. I’ve been lucky enough to cook with Joanne a cou­ple of times in my ca­reer.

Pre­heat the oven to 180°C.

Trim any sil­ver­skin off the pork fil­lets and sea­son with salt and pep­per.

Heat the oil in a sauté pan and quickly sear the pork on all sides. This should take a max­i­mum of 4 min­utes. Cool the pork for 10 min­utes.

Herb rub: Place all the in­gre­di­ents on a board and use a large knife to finely chop ev­ery­thing to­gether.

To cook: Pat the seared pork fil­lets dry with kitchen tow­els. Brush all sides with the mus­tard and sprin­kle or roll in the herb rub.

Cut the baguette in half length­wise and pull out the soft crumbs from both halves.

Com­bine the pesto and oil and set 1 ta­ble­spoon aside. Brush the re­main­ing mix­ture over the in­sides of the bread. Place the pork in the baguette, tuck­ing the thin­ner end of each fil­let un­der to make an even thick­ness. Place the top on and trim the bread be­tween the fil­lets.

Tie with kitchen string at 3cm in­ter­vals. Wrap each piece in foil then place on a flat bak­ing tray.

Roast for 20 min­utes then re­move from the oven and peel back the foil. Brush the out­side of the baguette with the re­main­ing pesto mix­ture and re­turn the pork to the oven to cook for 5 min­utes un­til crisp and golden. Rest for 5 min­utes then slice thickly to serve. Serves 4

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