Pork in a Blanket

Pork in a Blanket


  • 1 pork tenderloin
  • 1 baguette (about 3 inches across is best)
  • 6 slices prosciutto
  • 2 tbsp. dried Herbes de Provence
  • 3 tbsp. olive oil
  • Salt and pepper
  • Twine


Preheat oven to 375°F. Rub 1 tablespoon olive oil on pork, then coat pork with herbs, salt and pepper. Make a slice along top of baguette and gently spread open, scoop out some of the soft bread from inside.

Wrap prosciutto slices around pork to fully cover. Place wrapped pork inside baguette and tuck into bread. Trim the baguette ends to the length of pork. Start twine on one end and spiral down baguette, bring twine back crossing to other end and tie. Pour the rest of the olive oil over top and sides of baguette.

Place on baking sheet or roasting pan and bake until the center registers 145°F with a meat thermometer, about 30–35 minutes. When done, remove and let sit for 10 minutes. Remove twine and slice about an inch wide.

Serve with lightly dressed mixed greens.