We had a couple of cool days and I was instantly in a Fall cooking mood. I made these Tuscan pork sandwiches which are delicious and will be made often. I hollowed out a baguette leaving about an inch of the bread and brushed it with some truffle mustard, and olive oil infused with fresh herbs from my garden. I mixed in some shredded Romano cheese too. Then I browned a pork tenderloin which was generously rubbed with sea salt and cracked black pepper. Lay the pork inside the baguette and tie it down the length of the loaf. Brush this with garlic butter and bake at 375 degrees or until it registers 165 on a thermometer.
Let it sit for 10-15 minutes.
Slice it into 1-2 inch pieces. Yum!
You must use pork tenderloin because other cuts are not tender enough for this sandwich.
I made a wonderful loaf of pumpkin bread too.
And, to make sure everyone was feeling Fall, I made maple glazed pumpkin fritters.
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