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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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).