Name: Chef John's Baby Porchetta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Whole fennel seeds - ½ teaspoon; Garlic, sliced - 3 cloves; Finely sliced sage leaves - 1 tablespoon; Freshly ground black pepper - 2 teaspoons; Chopped rosemary - 2 teaspoons; Kosher salt, or more to taste - 1 teaspoon; Red pepper flakes - 1 teaspoon; Lemon, zested - 1; Olive oil - 1 tablespoon; Boneless pork tenderloin - 1 (1 1/2 pound); Bacon - 8 strips

Ingredients for - Chef John's Baby Porchetta

1. Whole fennel seeds ½ teaspoon

2. Garlic, sliced 3 cloves

3. Finely sliced sage leaves 1 tablespoon

4. Freshly ground black pepper 2 teaspoons

5. Chopped rosemary 2 teaspoons

6. Kosher salt, or more to taste 1 teaspoon

7. Red pepper flakes 1 teaspoon

8. Lemon, zested 1

9. Olive oil 1 tablespoon

10. Boneless pork tenderloin 1 (1 1/2 pound)

11. Bacon 8 strips

How to cook deliciously - Chef John's Baby Porchetta

1 . Stage

Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.

2 . Stage

Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.

3 . Stage

Wrap roast in plastic wrap and refrigerate for 1 hour.

4 . Stage

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

5 . Stage

Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).