cheater's porchett

great weeknight meal
Photo by Rick P.
Adapted from bonappitite.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappitite.com

Ingredients

  • 4

    slices bacon

  • 1

    1 1/2-lb. pork tenderloin

  • Freshly ground black pepper

  • 2

    tablespoons olive oil, divided

  • 1 1/2

    teaspoons kosher salt

  • 1

    tablespoon fennel seeds, coarsely chopped

  • 1

    tablespoon coarsely chopped fresh rosemary, plus 4 sprigs

  • 4

    garlic cloves finely chopped; plus 2 heads, halved crosswise

Directions

active: 10 min | total: 1 hrs Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: