Tuscan Pork

I saw a recipe in my Traditional Home magazine on Saturday morning, which made me think "I'VE GOT TO MAKE THIS." It just so happened that I had friends scheduled to come to dinner on Sunday evening, and when I looked at the ingredients and instructions, I realized it was totally in my wheelhouse to make! While my photo doesn't compare to the deliciousness of the photo in the magazine, or the deliciousness of the taste, I wanted to share my latest culinary achievement!

Ingredients:
1 pound pork tenderloin
2 teaspoons each snipped fresh sage and rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon fennel pollen or fennel seeds, crushed
4 tablespoons extra-virgin olive oil, divided
1 crusty baguette loaf

Instructions:
Trim fat from pork. In bowl combine sage, rosemary, salt, pepper, garlic, and fennel pollen; set aside. Heat 1 tablespoon olive oil in large skillet over medium-high heat until hot. Add tenderloin to skillet. Cook 8 to 10 minutes or until evenly browned, turning often. Remove pork from skillet' cool slightly. Rub entire surface with herb mixture; set aside.

Have baguette horizontally. Remove bread from inside of crusts, forming a thin shell. Brush inside of shell with remaining olive oil. Place pork on baguette bottom; cover with top. Trim ends of loaf. Tie at 1- to 2-inch intervals with kitchen string. Place on baking sheet; bake, uncovered, in 375 degree over 30 to 35 minutes, until an instant-read thermometer inserted into thickest part of meet registers 155 to 160 degrees. Let stand 10 minutes. Slice; serve.

Now, in all fairness:
I screwed a couple of things up. I didn't crush the fennel seeds, but I don't think any of us noticed. AND, I forgot the garlic, so at the last minute, I dusted the pork with garlic salt. I actually thought it gave a nice light flavor! I also had a thicker tenderloin, so I probably baked mine for 40 minutes when all said and done. Still, it was incredible! I served it with a baked sweet potato, some rice pilaf, and light green salad. It was a feast fit for a QUEEN! And the guys loved it, too!