Vonnie's Pork Loin Tuscan Style

Get ready for a treat for your taste buds.
Very simple yet wildly satisfying.
Note: fresh herbs are stronger than those in a shaker. Actually I would have liked a bit less sage and rosemary.

You will need:

1 pork loin, mine was a little over 2 pounds
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced'
4 tablespoons olive oil
1 loaf crusty baguette
Kitchen string
Baking sheet

Set oven to 375 degrees
Brown the pork loin on all sides in skillet with 1 tablespoon olive oil, 8-10 minutes, take the time as you are partially baking it here
Put together spices, adjust as you like.
Get the loaf ready by cutting in half and scooping out the soft insides.
Then brush some olive oil on the inside and sprinkle the garlic over the surface.
When the loin has browned, work the spices into the loin either by rolling, sprinkling or any combo of the above!!!
Place the loin in the loaf and close up.
I brushed some olive oil over the surface and added a few more sprigs of rosemary.
Truss up with string about every 2 inches.
Put on baking sheet and bake 60-70 minutes or until 160 degrees.
Take out of oven and let sit for about 10 minutes to soak juices in.
Slice and enjoy!

[jan]

My mouth is watering! Does Martin know he’s married to a Gourmet Cook! Thanks Vonnie!💕👍

[cathyharding]

Sure looks good. Would go great with homemade apple sauce! Yum! Never saw the pork loin cooked this way. It certainly keeps the meat moist! Thanks for showing us the recipe! ❤️🌸🌺

[PreppingOhio]

WOW! That just looks amazing! Super simple, and I can almost smell it. I cant wait to try it! Thank you so much for sharing.

[kenthorsen]

Looks great, would make a great Sunday supper!

[HeidisHereAndThere]

The beautiful, lovely Miss Vonnie graces us with her presence; once again!💖💐😊
This looks so wonderful! Thanks for sharing with us.
Blessings to you and Mr. Martin,
Vancouver, WA State🙏💖🌲

[johnmccormick]

Looks delicious, thanks for sharing Vonnie!

[terryw.milburn]

My Oh My, Martin Is 1 Lucky Fella, Sure Looked Good, Thanks, Vonnie ! Happy Labor Day ! ATB T God Bless

[thizizliz]

Oh Em Geeee! That sounds marvelous! Yes, fresh rosemary goes a long way. Fantastic idea. I will give it a try. Thank you for the idea. Perh as ps a sort of french toast casserole for breakfast CD with the scraps. No! Bread Pudding with peach chunks. I gotta put this thing down & go cook something.

[dwc]

I have cooked pork loin many ways, steaks, whole, cured for back bacon. But to my delight, you have shown me another way. I can't wait to try this, maybe even cook it indirect heat on my charcoal Old Smokey Grill. Whoo -Hoo!

[connie]

I can't wait to make this on a nice fall day, after I make some apple sauce to have with it. I am usually only cooking for one, so I will cut the pork loin into smaller pieces and try the recipe in a mini baguette (freezing the rest of the pork to make the recipe again!). I can just imagine how amazing it must have smelled in the oven, especially with the garlic and olive oil inside the bread. Thank you for the yummy and unique idea.

[johnthompson]

2 videos in 1 week Mrs. Vonnie you have been busy this week. Thank you for sharing with us. I noticed in Mr. Martin's video today he was sharing your cherry pies, lol.

[fast]

Thanks Vonnie i will have to try this have a great day be safe.

[GrumpyPop]

Glopped up !!!
Ha ha ha ha.
Sorry I haven’t commented lately, we bought a new house and moved few weeks ago.
Been busy busy busy....
Love to you and Martin !!!

[markleblanc]

Looks delicious! I was surprised how well the bread held up, I thought it was going to burn. Looked amazing!

[Rudy]

You sound like the great Julia child! Recipe of equal quality. I brine a roast 2-3 hours in fridge before roasting. Brown in pan at 365F. Roast to 145 F. It will continue cooking after removal from oven. Thank you for sharing.

[paulatwinb]

I'm making this today! Will report back.

[paulatwinb]

My first attempt was delish... although I did overbake. Will be sure to use a thermometer next time!