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    Home / Recipes / Course / Dinner

    43 Feb 12, 2015 Dinner  |   Jump to Recipe

    Easy Porchetta Pork Tenderloin Recipe

    I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.

    This post may contain affiliate links.

    Porchetta Pork Tenderloin

    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.

    • Rosemary
    • Rub Ingredients

    Flavorings here include fresh rosemary (picked from our backyard), garlic, crushed fennel seeds, red pepper flake, salt and pepper.  This bold blend really packs a big flavor punch.  If you’ve got some spare time, rub the pork tenderloin several hours in advance, and let rest in the fridge.  Don’t have the extra time?  Don’t worry about it.  The finished roast will still be incredibly delicious.

    • Porchetta Rub
    • Bacon Detail

    The rubbed tenderloin is wrapped in bacon to provide the additional layer of flavor and texture.  As the roast cooks in the oven, the bacon will get all nice and crispy while basting the tenderloin in glorious pork fat.  Pork tenderloin can easily dry out, so the additional pork fat is crucial to keep things juicy.

    Another way to ensure that the pork tenderloin stays juicy is to gauge doneness by temperature. If an instant read thermometer inserted into the thickest part of the pork reads 140°F, then the pork is done!

    Assembled Porchetta Pork Tenderloin

    What do you serve with porchetta?

    I would recommend serving this dish with a bitter green like broccoli, broccolini, broccoli rabe or kale. It would also be delicious with a starchy side like mashed potatoes or roasted fingerling potatoes.

    What kind of wine goes with porchetta?

    When pairing wine with porchetta, I’ve found you either want a dry white wine or a fruity red wine. Examples of a dry white wine are Sauvignon Blanc or Vermentino. The acidity in the wine helps cut through the fattiness of the pork.

    As for red, I love Pinot Noir with pork. Pinot Noir has a medium acidity and jammy, fruity notes that really complement the flavor of pork.

    Porchetta Pork Tenderloin

    Porchetta Pork Tenderloin

    by Brandon Matzek
    Adapted from Bon Appetit Magazine January 2015.
    4.67 from 12 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
    • 1 tablespoon coarsely chopped fresh rosemary, 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 the rub, 1 for drizzling)
    • 1 (1 – 1 1/2) pound pork tenderloin
    • Freshly ground black pepper
    • 5 slices of 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Here are some other pork-tastic recipes on Kitchen Konfidence:

    Jorge’s Bacon Cheeseburgers

    Jorge's Bacon Cheeseburger

    Brussels Sprouts with Bacon and Miso-Mustard

    Brussels Sprouts with Bacon and Miso-Mustard

    Bacon and Habanero Infused Vodka

    Bacon and Habanero Infused Vodka

    Yucatan-Style Slow-Roasted Pork 

    Yucatan-Style Slow-Roasted Pork

    Maple Bacon S’mores

    Maple Bacon S'mores
    43
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dinner Tags: bacon, black pepper, fennel seed, garlic, kosher salt, olive oil, red pepper flake, rosemary

    Reader Interactions

    Comments

    1. Lisa @ Whisk & Cleaver says

      February 12, 2015 at 12:26 pm

      I saw this recipe in the magazine and have it clipped to my “must try” board – yours looks fantastic!

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:26 pm

        Definitely give this one a try. It’s just -packed- with flavor. My version is spicier!

        Reply
    2. Debi @ Life Currents says

      February 12, 2015 at 2:29 pm

      This looks great! It’s totally something I’d make for company. Maybe I need to have a dinner party so I can make it.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:26 pm

        Do it!! Thanks Debi.

        Reply
    3. Gerry @ Foodness Gracious says

      February 12, 2015 at 9:28 pm

      I’m loving this faster version, my porchetta experience is with a sandwich also and man…it was amazing 🙂

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:25 pm

        The tradition version is soooo good, but not for a weeknight meal 😉 Unless someone else is making it!

        Reply
    4. Laura says

      February 12, 2015 at 9:54 pm

      Anything wrapped in bacon MUST be good! And I am obsessing on rosemary lately–I think I always get that way this time of year because it is the only windowsill herb still looking ok lol! Pinned!

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:25 pm

        I 100% agree with that statement! And yeah, I looooove rosemary. It’s often used as a shrub here in San Diego, so I can easily “forage” some for cooking.

        Reply
    5. Michelle @ The Complete Savorist says

      February 12, 2015 at 10:13 pm

      Brandon!!!! I think I am in love! This pork tenderloin with wrapped in porchetta! Oh my.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:23 pm

        Haha thanks Michelle!

        Reply
    6. Rachel Cooks says

      February 13, 2015 at 4:21 am

      Wow! This looks so amazing!

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:18 pm

        Thanks Rachel!

        Reply
    7. Kristen @ A Mind Full Mom says

      February 13, 2015 at 4:35 am

      I can understand why you have been anxious to share this recipe with us–it looks killer!

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:17 pm

        Thanks Kristen!

        Reply
    8. Lauren @ Wicked Spatula says

      February 13, 2015 at 4:45 am

      Your photography is absolutely stunning. Pork loin is a staple in our house, this will definitely be the next version I try. I make a similar chicken dish all the time and love it.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:17 pm

        Thanks Lauren!! And I love the idea of trying this with chicken instead.

        Reply
    9. Shanna @ pineapple and coconut says

      February 13, 2015 at 7:38 am

      5 stars
      What time is dinner? I will bring the cocktails. Wait. You make amazing cocktails too. I will bring my appetite.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:17 pm

        Haha, well you make amazing cocktails as well. Just come over and we can drink ALL the things!

        Reply
    10. Meagan @ A Zesty Bite says

      February 13, 2015 at 10:15 am

      My husband would love if I whipped this up for dinner one night. Actually my whole family would love it.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:15 pm

        I’m sure they would. Thanks Meagan!

        Reply
    11. [email protected] says

      February 13, 2015 at 10:30 am

      I’m so glad you shared this recipe! It’s beautiful.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:15 pm

        Thanks Fabiola 🙂

        Reply
    12. Liz @ Floating Kitchen says

      February 14, 2015 at 5:35 am

      Holy cow….errrr…pig. Bring on the pork on pork extravaganza. Looks amazing. And very jealous of your fresh herbs, as I’ve got a big old mountain of snow to contend with! Have a great weekend!

      Reply
      • Brandon Matzek says

        March 3, 2015 at 4:15 pm

        Awww, hopefully the snow will let up soon. My mother (in NJ) said there’s another one on the way. Stay warm!

        Reply
    13. Lizthechef says

      February 24, 2015 at 8:26 am

      5 stars
      Brandon, I hit “print” before I even read your recipe – cannot wait to try!

      Reply
      • Brandon Matzek says

        March 2, 2015 at 2:34 pm

        Thanks Liz!

        Reply
    14. Carolyn says

      March 3, 2015 at 7:17 am

      I love pork-on-pork recipes! Just did a caramelized onion and bacon smothered pork chop recipe. Pork lovers, unite! 🙂 Pinning this to my paleo board, it should go over very well.

      Reply
      • Brandon Matzek says

        March 3, 2015 at 7:29 am

        Thanks Carolyn!! And that smothered pork sounds incredible!!

        Reply
    15. Holly - FMITK says

      March 10, 2015 at 1:17 pm

      5 stars
      seriously. SERIOUSLY. best thing ever.

      Reply
    16. Jennifer Tammy says

      May 27, 2015 at 4:53 am

      Oh my goodness, how amazing and beautiful does that look?!
      I love porchetta but I’ve been a bit intimidated to try it… mine won’t be as gorgeous as yours, but I think I’m adding this to next month’s meal plan.

      Reply
      • Brandon Matzek says

        May 27, 2015 at 6:48 am

        Thanks Jennifer! Let me know how you like it. And I’m sure it will be beautiful 🙂

        Reply
    17. mimi rippee says

      April 15, 2020 at 8:40 am

      Nice! This is certainly easier than the traditional recipe, but has the same flavor elements. Wonderful.

      Reply
    18. Julia MacMurray says

      February 12, 2021 at 7:17 pm

      5 stars
      I made this today. Took me back to Rome. Turned out great.

      Reply
      • Brandon Matzek says

        February 13, 2021 at 11:51 am

        Excellent! Thanks for sharing Julia 🙂

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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