I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.
Why? Because it’s quickly become my new favorite weeknight meal. With just 10 minutes of prep work and 30 – 40 minutes cook time, this show-stopper entree can turn a boring weeknight dinner into a dazzling pork on pork extravaganza. And I mean, how bad could that be?
Before we get to this pork-tastic recipe, let’s talk about porchetta in general. Porchetta, Italian in origin, is traditionally made by stuffing an entire de-boned pig with ground pork (usually offal), and seasonings. Garlic, rosemary, fennel, salt and pepper are most common. The pig gets tied up around a spit, and then roasted until the skin is crispy and crackly and the insides are moist and tender. This Italian specialty has been all the rage here in America over the past several years. Here’s the porchetta sandwich I had from the People’s Pig in Portland. And last year, I made a whole porchetta roast for Valentine’s Day (here’s a slice photo)! Both were seriously tasty.
Traditional porchetta is super labor-intensive, and even the roast I linked to above took some time to prepare. This Porchetta Pork Tenderloin recipe captures the flavors and textures of it’s traditional counterpart without the hours and hours of prep and cooking. Continue reading for the recipe.