I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.
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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.
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.
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!
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
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.
Here are some other pork-tastic recipes on Kitchen Konfidence:
Jorge’s Bacon Cheeseburgers
Brussels Sprouts with Bacon and Miso-Mustard
Bacon and Habanero Infused Vodka
Yucatan-Style Slow-Roasted Pork
Maple Bacon S’mores
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!
Lisa @ Whisk & Cleaver says
I saw this recipe in the magazine and have it clipped to my “must try” board – yours looks fantastic!
Brandon Matzek says
Definitely give this one a try. It’s just -packed- with flavor. My version is spicier!
Debi @ Life Currents says
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.
Brandon Matzek says
Do it!! Thanks Debi.
Gerry @ Foodness Gracious says
I’m loving this faster version, my porchetta experience is with a sandwich also and man…it was amazing 🙂
Brandon Matzek says
The tradition version is soooo good, but not for a weeknight meal 😉 Unless someone else is making it!
Laura says
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!
Brandon Matzek says
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.
Michelle @ The Complete Savorist says
Brandon!!!! I think I am in love! This pork tenderloin with wrapped in porchetta! Oh my.
Brandon Matzek says
Haha thanks Michelle!
Rachel Cooks says
Wow! This looks so amazing!
Brandon Matzek says
Thanks Rachel!
Kristen @ A Mind Full Mom says
I can understand why you have been anxious to share this recipe with us–it looks killer!
Brandon Matzek says
Thanks Kristen!
Lauren @ Wicked Spatula says
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.
Brandon Matzek says
Thanks Lauren!! And I love the idea of trying this with chicken instead.
Shanna @ pineapple and coconut says
What time is dinner? I will bring the cocktails. Wait. You make amazing cocktails too. I will bring my appetite.
Brandon Matzek says
Haha, well you make amazing cocktails as well. Just come over and we can drink ALL the things!
Meagan @ A Zesty Bite says
My husband would love if I whipped this up for dinner one night. Actually my whole family would love it.
Brandon Matzek says
I’m sure they would. Thanks Meagan!
Fabiola@notjustbaked says
I’m so glad you shared this recipe! It’s beautiful.
Brandon Matzek says
Thanks Fabiola 🙂
Liz @ Floating Kitchen says
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!
Brandon Matzek says
Awww, hopefully the snow will let up soon. My mother (in NJ) said there’s another one on the way. Stay warm!
Lizthechef says
Brandon, I hit “print” before I even read your recipe – cannot wait to try!
Brandon Matzek says
Thanks Liz!
Carolyn says
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.
Brandon Matzek says
Thanks Carolyn!! And that smothered pork sounds incredible!!
Holly - FMITK says
seriously. SERIOUSLY. best thing ever.
Jennifer Tammy says
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.
Brandon Matzek says
Thanks Jennifer! Let me know how you like it. And I’m sure it will be beautiful 🙂
mimi rippee says
Nice! This is certainly easier than the traditional recipe, but has the same flavor elements. Wonderful.
Julia MacMurray says
I made this today. Took me back to Rome. Turned out great.
Brandon Matzek says
Excellent! Thanks for sharing Julia 🙂
Elizabeth Murphy says
Can you butterfly it and add the spices inside or is the cooking time too short?
Brandon says
I haven’t tried this process, so I’m not 100% sure if it would work out. I think it could be fine though. I find that the flavor of the spices really come through with just having them on the surface, so I don’t think it would be necessary (and it’s more work!).