Porchetta – Italian Pork Roast

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This Porchetta is a juicy pork tenderloin slathered in herbs, wrapped in bacon, and roasted to perfection.

Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread

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This Porchetta recipe is stunning to look at and yet so simple to make. With only 5 minutes of prep time before popping it into the oven, you’ll have plenty of time to spare.

A slathering that includes orange zest, fennel seeds, and rosemary starts this off right.

Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread

Bacon wraps around it like a warm hug. Can you get any better than this?

Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread
Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread

Heaven.

Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread
Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread

I know this is more than a meal for two, but I can’t think of anything better than having a delicious roast like this for supper…and leftovers for lunch the next day.  Now that’s a special treat in my book.

Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread
Porchetta - a beautiful Italian Pork Roast, perfect for any special occasion. Get the recipe from Cosmopolitan Cornbread

Porchetta

Constance Smith – Cosmopolitan Cornbread
This Porchetta is a juicy pork tenderloin slathered in herbs, wrapped in bacon, and roasted to perfection.
5 from 3 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Entrées – Main Dishes
Cuisine American
Servings 8
Calories 191 kcal

Ingredients
  

  • 1 Tb fennel seeds, chopped
  • 1 Tb rosemary, chopped
  • 8 cloves garlic, minced
  • zest of one orange
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 Tb extra virgin olive oil
  • 1 1/2 lb pork tenderloin
  • 5 slices bacon

Instructions
 

  • To begin, preheat your oven to 425 degrees.
  • In a small dish, combine the chopped fennel seeds, rosemary, garlic, salt, pepper, the orange zest, and the extra virgin olive oil. Stir this together into a soft paste.
  • Place your pork tenderloin in a baking dish. Slather the herb paste all over the top of the tenderloin.
  • Lay the bacon slices across the tenderloin, tucking the ends underneath.
  • Bake for 40-45 minutes or until a meat thermometer reads 145 degrees for medium.
  • Remove the roast to a platter and let it rest for 10 minutes before cutting.
  • Enjoy!

Nutrition

Serving: 1cCalories: 191kcalCarbohydrates: 4gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 462mgFiber: 1gSugar: 2g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork

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