Chef John's Baby Porchetta

A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.

• 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
• ½ teaspoon whole fennel seeds
• 1 tablespoon finely sliced sage leaves
• 2 teaspoons chopped rosemary
• 1 (1 1/2 pound) boneless pork tenderloin

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Wrap roast in plastic wrap and refrigerate for 1 hour.

Step 4

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

Step 5

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).