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Jan 27, 2007 09:13 AM

Cooking Class with Joanne Weir on PBS

Did anyone see this today.

She did Pork cooked the Tuscan way.

The recipe is not on her website, nor by googling.

It looked like pork tenderloin and it was roasted in a baguette with herbs.

I walked in as she was cutting it.

Just wondered if she use a store bought baguette and took out the inside breading, or if she made a dough and wrapped it in it.

Thanks in advance.

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  1. She bought a baguette and took out the insides.

    I saw this on the DVD which I purchased.

    1. Thanks! Have you tried this? It looked so good.

      4 Replies
      1. re: hummingbird

        No I have not.

        I bought the DVD of all the shows on eB__ and the DVD was defective. I sent it back and it was replaced. The replacement was bad.

        The recipes on many of the shows seemed really good and I look forward to buying it from a better dealer. The recipes can be printed out when the DVD is inserted in a computer rather than a DVD player.

        But I gained a respect for Weir which I did not have before.

        1. re: SilverlakeGirl

          >>But I gained a respect for Weir which I did not have before.<<

          Just curious - why?

        2. sassygirl, thanks but is Silverlakegirl that bought the defective DVD.

          Nice of you to do so.

          Must be a fun job!

          1. I am stunned. Thank you. I will do just that.

            The seller has disappeared. You just made my day!

          2. I caught the episode as she was browning the loins. Yeah Tivo!

            Cut into a baguette like a hotdog bun and remove the inside. Brush the inside with olive oil. Brown the loins on all sides. Then roll the loins in what looked like about 2 T / loin: S&P, sage, fennel pollen, rosemary and garlic. Load the baguette with the loin and tie it up with string. Bake at 375 for about 16 minutes-internal temp is 155-160.

            I found a source for the fennel pollen at't actually ordered from them.

            This along with the orzo salad will be our supper tonight!

            2 Replies
            1. re: yummola

              Thank you. I have a tenderloin just waiting for something new.

              1. re: yummola

                You can also buy fennel pollen from I just bought it from - it is grown in California so I was happy it was local.

              2. I noticed I have 2 of her shows recorded on the DVR, but I haven't seen them yet. I'm looking forward to it now!

                1. I made the tenderloin and it was out of this world. Rather than fennel pollen, I used fennel seed. I ground it with a mortar and pestle. It looked just like the pollen. I went ahead also and made the orzo...soooo good. I added some lemon zest of juice of half the lemon for a little extra zing. And yes, the chianti recommendation was spot on. I haven't been to Italy but I feel like I have had a small peek now.