Popular Recipes Chef John's Baby Porchetta

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Chef John's Baby Porchetta

"This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender."

Ingredients :

  • Spice Rub:
  • 1/2 teaspoon whole fennel seeds
  • 3 cloves garlic, sliced
  • 1 tablespoon finely sliced sage leaves
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons chopped rosemary
  • 1 teaspoon kosher salt, or more to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 1 (1 1/2 pound) boneless pork tenderloin
  • 8 strips bacon

Instructions :

Prep : 15M Cook : 4M Ready in : 1H50M
  • Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.
  • Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.
  • Wrap roast in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.
  • Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).

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