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Chef John's Baby Porchetta
Chef John's Baby Porchetta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Italian-inspired bacon-wrapped pork tenderloin with a flavorful fennel rub, roasted to perfection.
Ingredients:
  • 0.5 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 tablespoon olive oil
  • 1 (1 1/2 pound) boneless pork tenderloin
  • 8 strips bacon
Instructions:
  • Grind fennel seeds in mortar with a pestle for 1 minute, until crushed. Mix in garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound for 2 to 3 minutes until a thick paste forms. Incorporate olive oil by pounding until mixture is well blended.
  • Create a deep pocket in the center of the tenderloin, leaving a small border uncut on each end. Fill the pocket with 1 tablespoon of the rub, then seal the roast. Massage the rest of the rub all over the roast. Wrap the roast with bacon strips, ensuring the seams are underneath.
  • Chill the roast by wrapping it in plastic wrap for 1 hour in the refrigerator.
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C, for our metric enthusiasts). Line a rimmed baking sheet with aluminum foil and elegantly place the majestic roast in the center.
  • Roast in the oven until the center reaches 134°F (57°C), about 25 minutes. Rest for 10 minutes and let the internal temperature rise to 140-145°F (60-63°C).

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