Tuscan Roast Pork Tenderloin
César Ramón•
Jun 4, 2025
In the late 90s and early 2000s, Tuscany reigned supreme in the American kitchen. (Remember "Under the Tuscan Sun"?) Its aesthetic embraced a rustic, Old World charm, featuring warm earthy colors, natural materials like stone and wood, and decorative touches inspired by the Tuscan countryside. Popular Tuscan flavors at the time emphasized fresh, seasonal ingredients, showcasing the region's natural bounty through simple preparations. These dishes were abundant in olive oil, garlic, and focused on hearty vegetables, meats, and beans. After a recent TikTok deep-dive into the "Tuscan Kitchen aesthetic" and its undeniable grip on us all, I found myself yearning for those flavors! This roast pork tenderloin, slathered in the fresh herbs and garlic we all associate with Tuscany, is nestled (not sandwiched!) between slices of crusty bread and cheese, then baked until the bread is slightly toasted and the pork is perfectly pink in the middle.
Ingredients (13)
Ingredients (13)
Instructions
Generously season the pork tenderloins (2) with salt ( to taste) and allow them to rest uncovered in the refrigerator for at least 12 hours, or up to 24 hours.
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.
