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John's Pork Porchetta

4.8
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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner
John's Pork Porchetta
Ingredients
  • 1/2 teaspoon whole fennel seeds
  • 3 cloves garlic, sliced
  • 1 tablespoon finely sliced sage leaves
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons chopped rosemary
  • 1 teaspoon kosher salt, or more to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 1 (1 1/2 pound) boneless pork tenderloin
  • 8 strips bacon
Instructions
1
Crush the fennel seeds in a mortar using a pestle until you achieve a coarse texture, approximately 1 minute. Next, combine the garlic, sage, black pepper, rosemary, salt, red pepper flakes, and lemon zest in the mortar; pound these ingredients together until they form a dense paste, taking around 2 or 3 minutes to accomplish this.
2
Add the olive oil to the mortar and continue pounding until the rub is evenly distributed throughout.
3
Take a tenderloin and make a horizontal incision 3/4 of the way through its center, leaving about 1 inch of meat uncut at each end.
4
Spread a layer of the fennel rub, approximately 1 tablespoon, inside the incision; then close up the tenderloin.
5
Evenly distribute the remaining fennel rub over the entire surface of the tenderloin.
6
Wrap strips of bacon around the tenderloin, making an effort to keep the seams on the bottom.
7
Cover the tenderloin with plastic wrap and refrigerate it for 1 hour to allow the flavors to meld.
8
Preheat your oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
9
Once the tenderloin is removed from the refrigerator, place it in the center of the prepared baking sheet.
10
Roast the tenderloin in the preheated oven until an instant-read thermometer inserted into its center registers 134 degrees F (57 degrees C), approximately 25 minutes.
11
Allow the tenderloin to rest until its internal temperature reaches 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.