Tuscan Roast Pork Tenderloin

Before cooking, remove the tenderloins from the refrigerator and let them sit at room temperature for about 30 minutes.

Heat the oven to 375 °F.

In a mortar and pestle, combine the garlic (5 cloves), rosemary (3 sprigs), sage (3 sprigs), lemon zest (1 lemon), and a pinch of salt. Crush and grind the ingredients until they form a fragrant paste.

Stir in the lemon juice (1 lemon), extra-virgin olive oil (¼ cup), a few cracks of black pepper, and softened butter (½ stick) until well combined.

In a large skillet over medium-high heat, heat 1-2 tablespoons of extra virgin olive oil. Pat the room temperature pork tenderloins dry with a paper towel.

Once the oil is shimmering and almost smoking, carefully add the tenderloins to the pan. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.

Cut your baguette (1) in half lengthwise and scoop out some of the baguette's insides to make space for the tenderloin.

Spread most of the garlic herb butter on the inside of each baguette half and sprinkle half of the cheese (1 cup) on the bottom half of the bread.

Place both tenderloins along the length of the baguette, adding any remaining butter. Top with the remaining cheese and the top half of the baguette.

Wrap tightly in aluminum foil and place directly on the middle rack of your preheated oven for 25-35 minutes or until an instant read thermometer placed into the thickest piece of the tenderloin registers 145 °F for medium.

Once the desired temperature is reached, unwrap the top and place back into the oven for 5 more minutes or until the top has toasted.

Allow the tenderloin to rest for 5 minutes before slicing into 2-inch slices. Finish with a pinch of flaky salt and a drizzle of extra-virgin olive oil.