Porchetta Pork Tenderloin
User Reviews
4.6
-
Servings
4 servings
Porchetta Pork Tenderloin
Description
The Porchetta Pork Tenderloin starts with a marinade of finely chopped garlic, coarsely chopped fresh rosemary, crushed fennel seeds, red pepper flakes, kosher salt, and olive oil, which is rubbed all over the pork tenderloin. Seasoned with freshly ground black pepper and optionally rested in the refrigerator to deepen the flavor, the tenderloin is then wrapped in bacon slices for added fat and crispness.
The tenderloin is placed on a bed of fresh rosemary sprigs in a baking dish, with halved garlic cloves tucked around it, and drizzled with olive oil. Roasted at 425°F, the pork cooks until the internal temperature reaches 140°F, resulting in a tender, juicy interior with a flavorful, crisp bacon outer layer. Resting the meat after roasting allows juices to redistribute for better texture and flavor.
This roast makes an elegant main course with herbaceous notes from rosemary and fennel, and a balance of savory garlic and peppery heat. It's suitable for dinner occasions that benefit from a tender, herb-infused pork dish with a crispy bacon wrapper.
Ingredients
- 4 garlic cloves finely chopped; plus 2 heads halved crosswise
- 1 tablespoon rosemary coarsely chopped fresh, plus 5 sprigs
- 1 tablespoon fennel seeds lightly crushed
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil divided (1 for rub, 1 for drizzling
- 1 (1 - 1 1/2) pound pork tenderloin
- black pepper freshly ground
- 5 lices Bacon
Instructions
- Preheat an oven to 425°F.
- Add garlic, rosemary, fennel seeds, red pepper and kosher salt to a small bowl with 1 tablespoon olive oil, tossing to combine. Rub tenderloin all over with the garlic-rosemary mixture. Season the tenderloin with several turns of black pepper. If you've got time, let rest in the fridge for a few hours.
- Place rosemary sprigs down the center of a baking dish. Wrap the bacon around the pork tenderloin, then lay the whole thing lengthwise on top of the rosemary sprigs. Tuck halved garlic cloves around the tenderloin. Drizzle everything with remaining 1 tablespoon of olive oil.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F. For a 1 pound roast, this takes about 30 minutes. For a 1 1/2 pound roast, this takes about 40 minutes. Transfer meat to a cutting board, and let rest for 10 minutes before serving.
User Reviews
Overall Rating
4.6
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