Easy Porchetta

use bacon and skip the multiday air-drying process. It’s not traditional, but it sure is delicious.

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • 4

    garlic cloves finely chopped; plus 2 heads, halved crosswise

  • 1

    tablespoon coarsely chopped fresh rosemary, plus 4 sprigs

  • 1

    tablespoon fennel seeds, coarsely chopped

  • 1 1/2

    teaspoons kosher salt

  • 2

    tablespoons olive oil, divided

  • Freshly ground black pepper

  • 1

    1 1/2-lb. pork tenderloin

  • 4

    slices bacon

Directions

1. Preheat oven to 425°. 2. Toss garlic, rosemary, fennel seeds, salt, pepper and 1 Tbsp. oil in a small bowl. 3. Rub garlic mixture all over tenderloin (refrigerate pork for several hours). 4. Scatter rosemary sprigs in a large baking dish and set tenderloin on top. 5. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. 6. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil. 7. Roast until a thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. 8. Transfer to a cutting board and let rest at least 10 minutes before slicing.

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