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Porchetta Pork Tenderloin
Prep Time
10 mins
Cook Time
45 mins
Resting Time
10 mins
Total Time
55 mins
 
This Porchetta Pork Tenderloin is easy enough for weeknight dinners, yet fancy enough for company!
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 174 kcal
Author: MaryAnn Dwyer
Ingredients
  • 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
  1. 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.

  2. 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.

  3. 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.

Nutrition Facts
Porchetta Pork Tenderloin
Amount Per Serving
Calories 174 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 864mg38%
Potassium 90mg3%
Carbohydrates 3g1%
Fiber 1g4%
Protein 3g6%
Vitamin A 115IU2%
Vitamin C 3.2mg4%
Calcium 53mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.