Pork tenderloin in a baguette



  • Prep. 20 min /

  • Cook time 25 to 30 min /

  • 4

Bacon tranché 250g
Bacon tranché 250g


  • 1 large baguette 
  • 1 pork tenderloin 
  • Bacon slices
  • 10 ml white wine
  • 1 tbsp olive oil
  • Salt and pepper
  • Butcher’s strings


For the apple sauce:

  • 1 shallot, cut into cubes
  • 2 apples cut into cubes
  • 1/2 cup white wine (or dry Marsala)


  • Rub the meat with salt and pepper.  Pour 1 tablespoon of olive oil in an adhesive pan and cook the pork over medium heat for 2-3 minutes on each side; 
  • Add the white wine and let evaporate. Drain the tenderloin, add salt and pepper and let it cool down. Reserve the pan with the cooking juice;
  • Cut the ends of the baguette according to the length of the pork tenderloin. Cut the bread lengthwise from the side. Open it gently and remove the crumb, leaving about 1 cm attached to the crust;
  • Place the pork tenderloin in the bread. Close. Wrap the bread completely with bacon slices. Secure with strings;
  • Wrap the baguette in aluminum foil. Place on a plate lined with wet parchment paper and bake in a preheated oven at 350° F for about 25 to 30 minutes;
  • In the meantime, prepare the apple sauce in the same pan where the pork tenderloin was cooked, frying the shallot and apple pieces over medium heat. Stir frequently;
  • When the shallot and apples are tender, stir in the wine. Deglaze by scraping the remainings of the pan and stir well while slowly adding water;
  • Bring to a boil and let it cook until the apples are soft. Stop the fire. Reduce the apple mixture into a smooth puree; 
  • Take the stuffed bread out of the oven and let it slightly cool down;
  • Remove the strings and serve the ​​pork tenderloin in slices with apple sauce on the side.