Porchetta
Servings: 8
Ingredients
- 1 Tb fennel seeds chopped
- 1 Tb rosemary chopped
- 8 cloves garlic minced
- zest of one orange
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 Tb extra virgin olive oil
- 1 ½ 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!
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Nutrition
Serving: 1c | Calories: 191kcal | Carbohydrates: 4g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 462mg | Fiber: 1g | Sugar: 2g
