Treat your loved one to this beautiful Italian pork roast for your next special occasion dinner… or any dinner for that matter. This Porchetta is a juicy pork tenderloin slathered in herbs, wrapped in bacon and roasted to perfection.
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.
Bacon wraps around it like a warm hug. Can you get any better than this?
Heaven.
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
This Porchetta is a juicy pork tenderloin slathered in herbs, wrapped in bacon and roasted to perfection.
Ingredients
- 1 Tb fennel seeds, chopped
- 1 Tb rosemary, chopped
- 8 cloves garlic, minced
- zest of one orange
- 1/2 tsp freshly ground black pepper
- 1 tsp 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 and rosemary, minced garlic, the salt and 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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 462mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 25g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I love that there’s that flavor element between the pork and bacon, it just elevates this dish to date-night status. Stunning.
This looks fabulous!
This is on my list of recipes to try!
This sounds amazing and, of course, you are going to want leftovers. YUM
Yum! I need to try this one–gotta love a double dose of pork!
I have made porchetta but not like this one. I love that you wrapped it in bacon and used a tenderloin!
I never knew which herbs went into Porchetta. Thanks Conni!
Why have a never made porchetta??? This looks AMAZING!!!