Ingredients
2 teaspoons fresh chopped sage2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen* (I omitted)
4 tablespoons extra virgin olive oil
3-4 tbs Dijon Mustard
1 pork tenderloin, trimmed of fat and sinewy tissue
1 loaf crusty baguette*
Description
Petit Chef
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