Porchetta Pork Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise.
1 tbsp coarsely chopped fresh rosemary
5 sprigs rosemary
1 tsp. crushed fennel seeds
1/2 tsp red pepper flakes
1 tsp kosher salt
2 tbsp. olive oil. 1 for rub, 1 for drizzle
1 to 1.5 lb pork tenderloin (boneless)
Ground black pepper
1/2 lb bacon
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Directions: |
Directions:1. In a small bowl mix together chopped garlic and rosemary, ground fennel, salt and pepper flakes. Adjust quantities as needed to personal preference and create more rub if using a larger striploin.
2. Rub mixture all over tenderloin and set aside in fridge for 2-3 hours.
3. Preheat oven to 425ºF.
4. Put the sprigs of rosemary into a baking dish.
5. Remove seasoned tenderloin from fridge and place onto rosemary sprigs. Tuck halved garlic cloves under side of tenderloin.
6. Wrap the bacon around tenderloin, use more if required then drizzle everything with remain 1 tbsp. of olive oil.
7. Roast until thickest part of the tenderloin registers 150ºF. A 1lb roast will take about 30m. Add 10m for every other 1/2 pound over 1 if using a larger tenderloin.
8. Transfer meat to a cutting board and let cool for 10m before slicing and serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:4-6 hours if left to season in fridge |
Personal
Notes: |
Personal
Notes: I made this meal for Cristi on July 6th using a 3lb tenderloin. When she took her first bite she said, "Oh now that is good" which is good news given I used fennel and she isn't a big fan of it. The spices worked well together. The ends might be a bit salty, depending on how much rub is used.
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