If I didn’t have your attention at “porchetta”, then you’ve got to keep reading. Go ahead, drool over the photos and imagine this succulent and flavourful pork tenderloin disguised as a laboriously prepped porchetta coming out of your oven in 45 minutes or less.
This pork recipe will change your life. Dinner party? Put this porchetta-style pork tenderloin on your menu and guests will be begging for the recipe. Perfect for family meals, you’ll never hear one of your dear loved ones complain about “dry” meat again. This porchetta-style pork tenderloin is tender, juicy and bursting with that irresistible porchetta flavour.
Garlic, rosemary, fennel, crushed red pepper, salt and bacon are your secret weapons that will take a regular ol’ pork tenderloin to pork-tastic new heights. Arm yourself with a center-cut pork tenderloin, some fresh rosemary, plenty of garlic (don’t be shy!) some fatty bacon and get ready to up your dinner game, stat.
Porchetta-Style Pork Tenderloin
Recipe adapted from Kitchen Konfidence
Serves: 4-6 servings
4 garlic cloves, finely chopped; Plus 3 cloves, coarsely chopped
1 tablespoon coarsely chopped fresh rosemary, plus 5 sprigs
1 tablespoon fennel seeds, lightly crushed
1/2 teaspoon red pepper, crushed
1 1/2 teaspoons kosher salt
2 tablespoons extra virgin 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
In a small bowl, add garlic, rosemary, fennel, crushed red pepper, kosher salt and extra virgin olive oil and toss to combine. Rub garlic mixture all over tenderloin (if you have time, let rest in the fridge, uncovered 4-6 hours)
Place rosemary sprigs down the center of a large baking dish. Wrap the bacon around the pork tenderloin, then lay the whole thing lengthwise on top of the rosemary sprigs. Tuck coarsely chopped garlic between the bacon and the pork tenderloin and drizzle the remaining 1 tablespoon of extra virgin olive over the bacon-wrapped tenderloin.
Heat an oven to 425°F. 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. The bacon will become nice and crispy, almost forming a crust around the juicy pork. Transfer meat to a cutting board, and let rest for 10 minutes. Slice and serve