Chef John's Baby Porchetta

Chef John's Italian-style baby porchetta recipe starts with a pork tenderloin, covered with an aromatic fennel rub, wrapped in bacon, then roasted.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 289 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

Step 2

Wrap tenderloin in plastic wrap; refrigerate for 1 hour.

Step 3

Unwrap tenderloin; place in center of the prepared baking sheet.

Step 4

Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.

Step 5

Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.

Step 6

Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.