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Cooking Class with Joanne Weir on PBS

hummingbird Jan 27, 2007 09:13 AM

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.

  1. SilverlakeGirl Jan 27, 2007 02:53 PM

    She bought a baguette and took out the insides.

    I saw this on the DVD which I purchased.

    1. h
      hummingbird Jan 27, 2007 03:42 PM

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

      4 Replies
      1. re: hummingbird
        SilverlakeGirl Jan 27, 2007 07:47 PM

        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
          bulavinaka Jul 19, 2009 10:22 AM

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

          Just curious - why?

        2. re: sassygirl
          hummingbird Feb 5, 2007 07:53 PM

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

          Nice of you to do so.

          Must be a fun job!

          1. re: sassygirl
            SilverlakeGirl Feb 15, 2007 06:39 PM

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

            The seller has disappeared. You just made my day!

          2. yummola Jan 31, 2007 09:07 AM

            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
              hummingbird Jan 31, 2007 07:23 PM

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

              1. re: yummola
                sassygirl Feb 1, 2007 11:27 AM

                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. puppymomma Feb 1, 2007 11:28 AM

                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. yummola Feb 1, 2007 09:53 PM

                  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. yummola Feb 1, 2007 09:55 PM

                    woops, here's the second photo

                    2 Replies
                    1. re: yummola
                      hummingbird Feb 2, 2007 09:39 PM

                      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
                        yummola Feb 2, 2007 10:44 PM

                        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. yummola Feb 2, 2007 10:47 PM

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

                      1 Reply
                      1. re: yummola
                        hummingbird Feb 4, 2007 06:39 PM

                        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.

                      2. w
                        wmfrog Dec 29, 2008 02:26 PM

                        This is on the web and is a great recipe!

                        1. e
                          ecook Jul 18, 2009 02:52 PM


                          1. f
                            francoise_mem Jul 19, 2009 05:21 AM

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

                            1 Reply
                            1. re: francoise_mem
                              rocks67 Jul 20, 2009 09:34 AM

                              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.


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