This Porchetta Pork Tenderloin is easy enough for weeknight dinners, yet fancy enough for company!
Happy Monday folks! Let me introduce you to my new favorite super simple weeknight dinner, that also works double duty as a fancy-schmancy dinner for weekend guests! This Porchetta Pork Tenderloin has SERIOUS flavor and you’ll love how EASY it is to throw together.
AND hello?! It’s wrapped in BACON!! Really?? Can you ever go wrong when you’ve wrapped something in bacon? Uh NO!
The bacon and a totally tasty mixture of garlic, rosemary, fennel seeds and salt and pepper take your ordinary old pork tenderloin to the next level of awesomeness!
This recipe is from Bon Appétit’s special Roasts magazine. As soon as I spotted it, I knew I’d have to give it a go.
Traditional Italian porchetta which involves de-boning an entire pig is a somewhat labor-intensive meal, so using a pork tenderloin as a shortcut is genius. And wrapping the tenderloin in bacon adds some needed fat to the tenderloin which is very lean.
A Few Cook’s Notes for Porchetta Pork Tenderloin Recipe:
I prepared the garlic mixture in the morning, rubbed the tenderloin with it, and then put it in the fridge until I was ready to cook it.
Make sure the ends of the bacon strips are tucked under the tenderloin, so they don’t pull away from the meat.
Cook the tenderloin until it registers 145 degrees with an instant-read thermometer that’s been inserted in the thickest park of the tenderloin.
I like to serve my porchetta with a side of my Roasted Smashed Potatoes and my Creamed Spinach and Mushrooms.
This is a deliciously easy meal that comes together in just about an hour and will wow the family or guests every time! Enjoy!
Porchetta Pork Tenderloin
Print Recipe Pin RecipeIngredients
- 4 garlic cloves, minced
- 2 heads garlic, halved crosswise
- 1 Tbsp. rosemary, coarsely chopped
- 4 sprigs rosemary
- 1 Tbsp. fennel seeds, coarsely chopped
- 1 1/2 tsp. kosher salt
- 2 Tbsp. olive oil, divided
- black pepper, freshly ground
- 1 1/2 lb. pork tenderloin
- 4 slices bacon
Instructions
- Preheat oven to 425 degrees. In a small bowl, combine minced garlic, chopped rosemary, fennel seeds, salt and one tablespoon olive oil. Season with fresh ground black pepper.
- Rub the garlic mixture over the pork tenderloin. In a large baking dish, place the rosemary sprigs and set the tenderloin on top. Wrap the bacon slices around the tenderloin, making sure to tuck the ends of the bacon slices underneath the tenderloin. Place the halved garlic heads around the pork and drizzle the garlic with the remaining olive oil.
- Roast until an instant thermometer reads 145 degrees when inserted in the thickest part of the tenderloin, about 40-45 minutes. Check right at 40 minutes, so as to not overcook the pork. Transfer to a cutting board and let the meat rest for 10 minutes before slicing.
Recipe adapted from Bon Appétit Roasts Magazine
How freakin’ good does this look, Mary Ann? It’s only morning, but I’m thinking I want this for breakfast. For reals!! Would definitely be serving with your tatos and spinach – what a meal! Pinning this deliciousness :) Have a great week! XOXO
It’s so delicious Dawn. And even easier! Happy Monday!
Love this! Love porchetta, so the idea of a quick and easy weeknight version, is right up my alley. And no doubt the leftovers make awesome porchetta sandwiches!
Yes! Perfect for sandwiches too Jennifer!
This looks easy enough for a weeknight but pretty enough for company! I’m in!
Woohoo!
Thank you for the sides suggestions….. I tried to figure them out while looking at the photo and there it was….. nerdy me would say now: read people read :-) Thank you Mary Ann !
You’re quite welcome! Enjoy!
Wow! This is indeed perfect to serve for a fancy-schmancy dinner! It’s quite impressive and delicious looking.
Yet so easy Kathy! Happy Monday!
Ohhhh YUM!!! My mother and MOD (my other dad) are coming to visit in a few weeks for my birthday, and I’m thinking this porchetta is a MUST make while they are here!!! It looks so flavorful and ultimate in the taste department!!! Pinning! Cheers, Mare!
I bet everyone would love it Chey! Thanks for pinning!
My mouth is literally watering, Mary Ann! The perfect meal for all occasions!! Pinned!
Thanks Annie!
You really can’t go wrong wrapping something in bacon :). This looks AMAZING!
I agree! Bacon makes everything better!
So fancy looking!! I love this for a small dinner party – quoting Kelsie above – you can’t go wrong with something wrapped in bacon!!
Yes! Happy Monday Katherine!
Wow! This looks incredible Mary Ann! Stunning photos too!
Thanks so much Leigh Ann! My husband Tom LOVED it!
Now this is a weeknight dinner done right!
Thanks Sarah!
I have a pork tenderloin in the freezer and now I know what to do with it.
Woohoo! You’ll love this Gerlinde!
Easy to make and fancy? That’s my kind of weeknight dinner!
It’s so delish Matt! Tom could even manage this himself!
I just love porchetta… and pork tenderloin. This looks scrumptious, Mary Ann!
I love it too Natasha! Such an easy dish!
Such an incredible meal!
As soon as I saw the recipe in the BA Roasts magazine, I knew I’d have to share!
This is seriously making my mouth water. I HAVE to try it, it looks amazing!
I bet you’d love it Chris!
How gorgeous is this?! I can’t wait to try it!
Thanks Kevin! Bet it’ll be a hit!
Porchetta is one of my favorite dishes, but it’s quite a project. This version with all of those spices, tender pork and bacon wrap is just pure genius! I love how easy it is, but that it’s elegant enough for a dinner party or special occasion dinner!
Yes it is Marissa! This recipe is so much easier and really tasty!
I pinned this post before reading it, that’s how amazing your pictures look. I can’t wait to make this recipe next week bc it looks utterly mouthwatering!
Awwww! Thanks Christina! Enjoy!
Do not cook this for 45 minutes. I’m currently making a bunch of this, and can attest that 45 minutes on 425 is way way way too long. This hits 145 at around 25 minutes, and at that point the bacon is about half done. Not even close to crispy. I haven’t tried it yet, but will do when I’m done for the day.
Maybe when your oven says 425 it’s actually a bit off Doryan, because mine came out perfectly, just as the recipe from Bon Appetit Roasts Magazine said. Hope you enjoy it though. I did mention to cook for 40-45 minutes and to check until your thermometer reads 145. Everyone’s oven differs unfortunately.
This recipe sounds and looks amazing!! Do you think this can be done in advance ie night before or even in the morning or better to do it when needed? Thanks so much :)
I’m thinking you can prepare it ahead Janine and just roast it the day of.