Tuscan Pork Tenderloin

1 pound pork tenderloin
2 teaspoons each snipped fresh-sage and rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fennel seeds, crushed
4 tablespoons extra-virgin olive oil (divided in two parts)
1 crusty baguette load

Trim fat from pork. In bowl combine sage, rosemary, salt pepper, garlic, and fennel; set aside. Heat 1 tablespoon olive oil in large skillet over medium-high heat until hot. Add tenderloin to skillet. Cook 8 to 10 minutes or until evenly browned, turning often. Remove pork from skillet; cool slightly. Rub entire surface with herb mixture; set aside.

Halve baguette horizontally. Remove bread from inside of crusts, forming a thin shell. Brush inside of shell with remaining olive oil. Place pork on baguette bottom; cover with top. Trim ends of loaf. Tie at 1 to 2-inch intervals with kitchen string. Place on baking sheet; bake, uncovered, in 375 degree oven 30 to 35 minutes, until an instant-read thermometer inserted into thickest part of meat registers 155 degrees to 160 degrees Fahrenheit. Let stand 10 minutes. Slice and serve.