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Porchetta Pork Tenderloin
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Porchetta Pork Tenderloin

Adapted from Bon Appetit Magazine January 2015.
Servings 4 servings
Author Brandon Matzek

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.