- 1 400g pork tenderloin
- 1-2 teaspoons olive oil
- Fresh thyme and rosemary
- 1 baguette, sliced into thinnish rounds
- Unsalted butter to taste, room temperature
- About 20 Maille cornichons, halved lengthwise (you’ll need the same amount as baguette slices, which will depend on your baguette and the thickness of your slices!)
Preheat the oven to 425 degrees F. Pat the pork dry with paper towel and season liberally with salt and pepper. Rub all over with olive oil, and pick the leaves from the herbs and lightly dress them in olive oil as well. Arrange the pork on a parchment-lined rimmed baking sheet and top with the herbs. Bake for 15 to 20 minutes, until the internal temperature reaches 145 degrees F. Allow to rest 10 minutes, and then slice thinly.
To assemble the tartines, smear each baguette round with butter and top with a slice of pork and two cornichon halves, crossed over each other. Arrange on a platter and serve!print this recipe