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Maiale in Crosta (Encrusted pork tenderloin)
1 pork tenderloin
salt & pepper
1/4 c. olive oil
1/2 c. chopped fresh herbs (basil, rosemary, parsely, sage)
2 cloves garlic, chopped
1 loaf Italian semolina bread
sliced pancetta or American bacon (about 10-15 slices)
3-4 bay leaves
Pre-heat oven to 350°.
Place pork in a shallow dish. Season with salt and pepper. Pour olive oil into dish. Rotate pork so it's coated in oil.
Add herbs and garlic to pork and press so they stick to the oil.
Check the length of the bread against the pork, if the bread is too long, trim the edges a bit so it's only slightly longer than the tenderloin. Slice the bread in half lengthwise, without going all the way through - creating a clam shell. Pull out some of the center of the bread on either side to create a well where the pork will fit.
Place the pork in the bread, scraping in any extra oil, garlic and herbs. Close the bread around the pork.
Cover the bread in sliced pancetta (or bacon). Tuck the tips of the bay leaves under the pancetta so they are mostly visible but secure. Wrap the entire thing in foil tightly.
Place on a cookie sheet and bake for 1 hour. When done, remove from oven, open foil and allow steam to release. Let the meat rest for about 10 minutes before slicing and serving.