1 Granny Smith apple, peeled, thinly sliced
1 teaspoon butter, melted
1 teaspoon fresh-squeezed lemon juice
Ground cinnamon, to taste
1 pork tenderloin roast*
1 heaping tablespoon of Herbs de Provence, divided**
8 thin slices of a good prosciutto de parma, divided***
1 good-quality sourdough baguette (not too skinny, about 3 inches in width)
Extra-virgin olive oil, for drizzling
Coarse salt or sea salt
String to truss the baguette
* Pork Tenderloin comes in a sealed package with two small tenderloins, about 1 pound each. I like to cook one and seal the other to freeze for a quick dinner on another night.
** Herbs de Provence is a mix of Thyme, Rosemary, Lavender, Fennel, Marjoram, Tarragon, Basil, and Savory.
*** If you have a good meat shop, have the meat cutter cut these for you. They should be very thin. Otherwise, you can purchase pre-packaged in the grocery deli section
Preheat oven to 375 degrees F.
In a bowl, combined the sliced apples with the melted butter, lemon juice, and cinnamon; set aside.
Pat the pork tenderloin dry with paper towels. With a very sharp knife make a slit, lengthwise, in the tenderloin (do not cut all the way through - just deep enough to fit the apple slices into). Place the prepared apple slices into the slit. I put two rows of apples into my tenderloin, and snacked on the few remaining slices (do overstuff the tenderloin).
Using 3 small metal skewers, thread the meat closed over the apples. Sprinkle 1/2 the Herbs de Provence all over the pork, including the ends. Pat the herbs into the meat. Wrap 4 prosciutto slices around the tenderloin, pressing the slices in as you go. Wrap the tenderloin tightly in plastic wrap and put into the refrigerator. You can do this the day before you want to cook, or early in the morning. This step allows the meat to set, where you have threaded it with the skewers. When you are ready to cook the tenderloin, carefully remove the skewers, and press the prosciutto back into place, where it was disturbed.
Cut the sourdough baguette lengthwise, but not all the way through. Scoop out as much bread from the inside to make a recessed area for the meat the sit. Drizzle olive oil inside the bread and sprinkle the remaining Herbs de Provence on both sides. Place the tenderloin inside the baguette, close the sandwich, and wrap the remaining 4 slices of prosciutto around the top of the bread and down the sides. Tie with string in 4 to 5 places along the length of the bread.
Place the stuffed baguette, on a wire rack placed inside a foil wrapped baking sheet pan. Drizzle generously with additional olive oil (be sure to drizzle over both ends, as well). Sprinkle with a little sea salt. When you are ready to cook the tenderloin, carefully remove the skewers, and press the prosciutto back into place, where it was disturbed.
Place the pork prepared tenderloin in the oven and roast approximately 30 to 45 minutes, turning once to crisp both sides of the baguette, and meat thermometer inserted into thickest part of the roast registers an internal temperature of 140 degrees F. to 145 degrees F.
Remove from oven and let rest for 10 minutes. Slice into serving portions.
Makes 4 to 6 servings.