1 lb pork tenderloin
2 t each snipped fresh sage and rosemary
1 t kosher salt
1/2 t fresh ground pepper
2 cloves garlic, minced
1/4 t fennel pollen or 1 t fennel seeds, crushed
4 T EVOO, divided
1 crusty baguette

1 lb pork tenderloin 2 t each snipped fresh sage and rosemary 1 t kosher salt 1/2 t fresh ground pepper 2 cloves garlic, minced 1/4 t fennel pollen or 1 t fennel seeds, crushed 4 T EVOO, divided 1 crusty baguette

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

Preheat oven to 375. Halve baquette horizontally. Remove bread from inside of crusts, forming a thin shell. Brush inside with EVOO. Place pork on baguette bottom and cover with baguette top. Trim ends of loaf. Tie at 1-2" intervals with kitchen string. Place on baking sheet and bake uncovered 30-35 minutes, until a thermometer inserted into the thickest part of the roast registers 155-160. Let stand 10 minues and slice. Serves 4.