Easy 98 min

Chef John's Baby Porchetta

american american_region asian european greek korean mediterranean middle eastern region main spicy sour savory hard fast

Prep

24 min

Cook

74 min

Total

98 min

Ingredients (11)

½ teaspoon whole fennel seeds g

3 cloves garlic, sliced g

1 tablespoon finely sliced sage leaves g

2 teaspoons freshly ground black pepper g

2 teaspoons chopped fresh rosemary g

1 lemon, zested g

1 teaspoon kosher salt, or more to taste g

1 teaspoon red pepper flakes g

1 tablespoon olive oil g

1 (1 boneless pork tenderloin g

8 strips bacon g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

Wrap tenderloin in plastic wrap; refrigerate for 1 hour.

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

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

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.