I found this recipe online and made it for dinner a few months ago. I loved it so much that I made it two nights in a row!  I have since tweaked the recipe and it’s even better.  YUMMY!!!

Pork Roasted in a Baguette

4 tablespoons Dijon mustard
1 tablespoon each of freshly chopped sage and rosemary
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
Celtic sea salt
3 tablespoons extra virgin olive oil
2 small pork tenderloins
2 whole grain baguette rolls (try to match the length of the pork tenderloins with the length of the baguette rolls)

Finely chop the sage, rosemary and garlic.  Put them on a plate and add about 1 teaspoon Celtic sea salt and the freshly ground black pepper.  Mix well.

Heat a cast iron skillet over fairly high heat. Add a little of the oil. Sear the pork on all sides. Cover each tenderloin with 2 tablespoons of the mustard.  Roll the pork in the garlic and herb mixture. Cut the baguette rolls in half lengthwise and scoop out most of the doughy insides. Brush the inside of the baguettes with the rest of the oil. Fit the tenderloins inside of the baguette rolls so that only a little of the top is visible. Tie the baguettes with some kitchen string.

Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done (about 20 to 25 minutes).

Allow the meat to rest for about 10 minutes.

Serves 2-4 (depending on how hungry you are!)