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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. re: sassygirl

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

          Nice of you to do so.

          Must be a fun job!

          1. re: sassygirl

            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 fennelpollen.com-haven'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 Zingermans.com. I just bought it from fennelpollen.com - 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.

                   
                  1. woops, here's the second photo

                     
                    2 Replies
                    1. re: yummola

                      That looks great, I'll be making mine this weekend.

                      So you cut this like a New England style hot dog roll? I'm not going to do fennel at all, as it don't like it. I may even change the the other spices and add some sort of cheese.

                      I was worried about the bread burning, but yours looks just wonderful. The salad looks great too. Thanks for the pictures and the directions.

                      It looks like you used a pork loin, not a tenderloin?

                      Tomorrow's episode looks like pasta day, at least here in MA/NH.

                      This may get moved to home cooking!

                      1. re: hummingbird

                        I used a pork tenderloin... it was a thick one. It expanded a bit during the baking. my baguette was a bit on the slim side. I say go for whatever herbs make you happiest when it comes to the pork. I think mushrooms would make this special as well. I just know there must be a dried cranberry or cherry idea waiting to be explored. (this photo is before it was baked)

                    2. having such problems with posting photos...resolution gets wonky, try this one.

                       
                      1 Reply
                      1. re: yummola

                        I made this yesterday. I cut it the other way so I could open it up. Took out the insides,I spread some dijon on both sides, some swiss cheese on both sides. Sauteed onions, celery and mushrooms, added cooked dried spinch, mixed all that with some parmesan and spread that on both sides, then placed the tenderloin in it and tied it up.

                        Came out great.

                          1. What about the Orzo Salad recipe? Did anyone find that?

                            1 Reply
                            1. re: francoise_mem

                              Here is a link to what I think is the recipe featured with the Tuscan pork. Found it at Cooking Light's sight. Please correct me if this is not the right recipe.

                              http://find.myrecipes.com/recipes/rec...