Get a taste of vibrant flavours with these Tuscan-style roast pork rolls.
- Preheat the oven to 190°C.
- Place sage, rosemary, garlic, fennel and 2 tablespoons oil in a mortar and pestle with 2 teaspoons salt and 1/2 teaspoon pepper, then pound to a coarse paste.
- Heat 1 tablespoon oil in a pan over medium-high heat. Cook pork for 8-10 minutes, turning, until browned all over but still rare in the centre. Cool slightly. Roll the pork fillets in most of the herb paste (reserving a little to brush over the bread).
- Split baguette and scoop out soft insides (you can use them to make breadcrumbs).
- Brush the inside of the baguette with remaining oil. Place pork fillets inside, ensuring they’re completely enclosed. Trim any excess bread, then tie with kitchen string at 3cm intervals. Wrap baguette in foil, place on a baking tray and roast for 15 minutes, then remove foil, sprinkle with the remaining herb mix and bake for a further 10-15 minutes until cooked (a thermometer inserted into the thickest part will read 70°C when done).
- Rest, loosely covered with foil, for 10 minutes. Slice baguette into 4 pieces, then remove string and serve.
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