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?
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.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
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.
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. Article: Why I Quit Eating Pork
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 Constance!
Why have a never made porchetta??? This looks AMAZING!!!