1 pork tenderloin, around 3 pounds
Salt and pepper
1 T grainy mustard
Sage and Rosemary, finely chopped
Several whole garlic cloves
1 c olive oil
1 baguette sized to snug the tenderloin
Put garlic cloves in an ovenproof dish and cover with oil. Heat oven to 250F and bake garlic for 2 hours.
Season the pork with salt and pepper. Heat a skillet with a bit of oil and sear the meat on all sides.
Brush the mustard around the tenderloin, then roll in the sage and rosemary.
Cut a channel in the baguette enough to hold the tenderloin.
Spread the baked garlic oil in the bread, then put in three or four cloves of garlic and mash them into the bread.
Snug the tenderloin into the bread and secure with butcher’s twine.
Roast at 375F for around 25 minutes or until the pork reaches 140F. Remove from oven, let sit for 10 minutes then serve in slices.
