Directions

1. Preheat oven to 375 F.
2. Season pork tenderloins with salt and pepper.
3. In a large pan on medium-high heat, sear tenderloins. Set aside to cool slightly.
4. Chop fresh herbs.
5. Coat tenderloins in Dijon mustard and roll through the chopped herbs.
6. Cut the baguette in half the long way and scoop out the soft insides.
7. Coat the inside of the hollowed baguette with olive oil and minced garlic.
8. Add each tenderloin into one half of the baguette.
9. With kitchen twine, secure tenderloins at 1-to-2-inch intervals.
10. Place tenderloins on a baking sheet.
11. Bake for 25-30 minutes or until the internal temperature reaches 145 F.
12. Remove kitchen twine and let rest for 10 minutes.
13. Slice and enjoy!