Bacon-Wrapped Pork Tenderloin - Weeknight Porchetta

By CheeseDiva

Ingredients

• 1 ½ teaspoons kosher salt
• 4 garlic cloves, plus 2 whole heads
• 5 sprigs rosemary
• 1 tablespoon fennel seeds
• 1½ teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• Freshly ground black pepper
• 1- 1½-pound pork tenderloin
• 4 slices bacon

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds.Slide 1 of 3PreviousNextMix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.