Weeknight Porchetta
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 tsp
Kosher Salt2 tbsps
Olive Oil (divided)Directions:
1
Preheat oven to 425°
2
Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper
3
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner)
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 tablespoon oil
7
Roast until an instant-read 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
9
Preheat oven to 425°
10
Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper
11
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner)
12
Scatter rosemary sprigs in a large baking dish and set tenderloin on top
13
Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put
14
Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil
15
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes
16
Transfer to a cutting board and let rest at least 10 minutes before slicing