This Porchetta is a juicy pork tenderloin slathered in herbs, wrapped in bacon and roasted to perfection.
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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.
Bacon wraps around it like a warm hug. Can you get any better than this?
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.
- 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
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
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. Article: Why I Quit Eating Pork