Name: Weeknight Porchetta
Yield: 4 servings
Ingredients: 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise; 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs; 1 tablespoon fennel seeds, coarsely chopped; 1 1/2 teaspoon kosher salt; 2 tablespoons olive oil, divided; Freshly ground black pepper; 1 1 1/2-pound pork tenderloin; 4 slices bacon

Weeknight PorchettaNicole Franzen

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Recipe information

Yield
4 servings

Ingredients

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise

1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs

1 tablespoon fennel seeds, coarsely chopped

1 1/2 teaspoon kosher salt

2 tablespoons olive oil, divided

Freshly ground black pepper

1 1 1/2-pound pork tenderloin

4 slices bacon

Preparation

Step 1
Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
Step 2
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
Step 3
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Nutrition Per Serving

Calories 300 - Fat 15 g - Fiber 1 g

#### Nutritional analysis provided by Bon Appétit

TagsGarlic Root Vegetable Vegetable Rosemary Herbs & Spices Pork Tenderloin Pork Meat Bacon Cured Meat Main Dinner Keto Weeknight Meals Quick Easy Oven Bake Bon Appétit

Recipe notes

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