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Chef John's Baby Porchetta
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Ingredients
1/2 teaspoon
whole fennel seeds
3 cloves
garlic
1 tablespoon
sage leaves
2 teaspoons
black pepper
2 teaspoons
rosemary
1 teaspoon
kosher salt
1 teaspoon
red pepper flakes
1
lemon, zested
1 tablespoon
olive oil
1 (1 1/2 pound)
boneless pork tenderloin
8 strips
bacon
Instructions
STEP 1
Crush fennel seeds in mortar with pestle for 1 minute.
STEP 2
Add garlic, sage, black pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste for 2 to 3 minutes.
STEP 3
Add olive oil; pound until rub is evenly incorporated.
STEP 4
Cut a slit 3/4 of the way through center of tenderloin, leaving 1 inch uncut on each end.
STEP 5
Spread 1 tablespoon fennel rub inside slit; close up tenderloin. Spread remaining fennel rub evenly over tenderloin.
STEP 6
Wrap bacon strips around tenderloin, keeping seams on the bottom.
STEP 7
Wrap tenderloin in plastic wrap; refrigerate for 1 hour.
STEP 8
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
STEP 9
Unwrap tenderloin; place in center of the prepared baking sheet.
STEP 10
Roast in the preheated oven until an instant-read thermometer registers 134 degrees F (57 degrees C), about 25 minutes.
STEP 11
Let rest until internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.
Nutrition Facts
(per serving)
Calories:
289 calories
Servings:
4 servings
Carbohydrates:
3 g
Fat:
15 g
Fiber:
1 g
Protein:
34 g
Sugar:
0 g
Meal Effort
Preparation:
15 minutes
Cook:
25 minutes
Total:
40 minutes