Tuscan-style pork tenderloin baked in a crusty baguette with olive tapenade is a dream match for our ‘Rosella’ Rosé. Pro Tip: store-bought tapenade makes this pairing weeknight easy.
Serves 6-8
Ingredients:
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- olive oil
- 2 pork tenderloins
- Dijon mustard
- 10 thin slices Prosciutto
- 1 loaf crusty baguette
- Tapenade (fresh or jarred)
Tapenade:
- 1 cup green olives, pitted
- ¾ cup Kalamata olives, pitted
- ½ cup lightly packed fresh flat-leaf parsley
- 1 tablespoon drained capers
- ¼ cup extra virgin olive oil
- 3 medium cloves garlic, pressed or minced
- 2 tablespoon lemon juice
Instructions:
- Start by making the tapenade, in the bowl of a food processor, combine the ingredients. Pulse about 10 times, scrape the sides of the jar.
- Pulse 5 to 10 more times until well finally chopped and almost a paste. Chill until ready to use.
- Next preheat the oven to 375°F. Dry the tenderloins and sprinkle with the salt & pepper.
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden brown on all sides about 10 minutes. Remove pork to cutting board.
- Brush the pork with a good amount of Dijon mustard on all sides.
- Slice baguette in half the long way, scoop out part of the soft insides, drizzle the inside with olive oil.
- Lay out 5 slices of prosciutto next to each other and spread a thin layer of the tapenade over the slices, place a pork tenderloin in the center and wrap tightly. Repeat with second tenderloin.
- Place the wrapped pork tenderloins in the baguette. With kitchen string tie the baguette, every 2”.
- Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, approx. 30 minutes.
- Remove from the oven, let rest at least 5 minutes
- Cut the strings and slice into medallions, serve with a glass of ‘Rosella’ Rosé!