Weeknight Porchetta
From twill10 8 years ago
- 1 hr. to make
- Serves 4
We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.
Ingredients
- http://www.bonappetit.com/recipe/weeknight-porchetta shopping list
- Weeknight Porchetta shopping list
- Ingredients shopping list
- Servings: 4 shopping list
- 4 garlic cloves finely chopped; plus 2 heads, halved crosswise shopping list
- 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs shopping list
- 1 tablespoon fennel seeds, coarsely chopped shopping list
- 1½ teaspoons kosher salt shopping list
- 2 tablespoons olive oil, divided shopping list
- Freshly ground black pepper shopping list
- 1 1½-lb. pork tenderloin shopping list
- 4 slices bacon shopping list
How to make it
- Preparation
- active: 10 min | total: 1 hrs
- Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
- Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil.
- Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
- Recipe by Alison Roman
- Photograph by Nicole Franzen
People Who Like This Dish 4
- Cherrill Pizarra, Spain
- clbacon Birmingham, AL
- jlv1023 Ansonia, Connecticut
- elgourmand2 APia, Samoa
- twill10 Cape Girardeau, MO
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