Pork Roasted the Way the Tuscans Do

2 tsp. fresh chopped sage
2 tsp. fresh chopped rosemary
1/2 tsp. freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 tsp. fennel pollen (optional)
4 Tbsp. extra virgin olive oil
1 pork tenderloin, trimmed
1 loaf crusty baguette

On a work surface, mince the sage, rosemary, pepper, garlic, 1 tsp. salt, 1/4 tsp. black pepper, and fennel pollen together. Heat a frying pan over medium-high heat. Add 1 Tbsp. olive oil. Cook the pork, turning occasionally, until golden on all sides about 8-10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scopp out soft insides. Brush the inside with the remaining 3 Tbsp. olive oil. Place the pork on the inside. Tie at 1-2 inch intervals, with kitchen string. Cut off the part of the baguette that is too long. Preheat oven to 375*. Place the pork on a baking sheet roast 70-100 minutes or until the thermometer reaches 155* to 160*. Remove from the oven; let rest 10 minutes. Remove the strings and cut into slices.