PORCHETTA (CHEATER'S)

By joanmarie

Ingredients

• 4 GARLIC CLOVES, FINELY CHOPPED, PLUS 2 HEADS, HALVED CROSSWIS
• 1 TBS COARSELY CHOPPED FRESH ROSEMARY, PLUS 4 SPRIGS
• 1 TBSP FENNEL SEEDS, COARSELY CHOPPED
• 1-1/2 TSP KOSHER SALT
• 2 TBSP OLIVE OIL, DIVIDED
• FRESHLY GROUND BLACK PEPPER
• 1 1-1/2 LB. PORK TENDERLOIN
• 4 SLICES BACON

Details

Adapted from ALLRECIPES.COM

Preparation

Step 1

PREHEAT OVEN TO 425 DEGREES. 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 REMAINING TBS OIL.

ROAST UNTIL AN INSTANT-READ THERMOMETER INTO THICKEST PART OF TENDERLOIN REGISTERS 145 DEGREES FOR MEDIUM, 40-45 MINUTES. TRANSFER TO A CUTTING BOARD AND LET REST AT LEAST 10 MINUTES BEFORE SLICING.