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 TenderloinPrint Recipe Pin Recipe
- 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
- 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
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