s WEEKNIGHT PORCHETTA ***
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s WEEKNIGHT PORCHETTA ***
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Ingredients
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Instructions *** 4-15-19 boring, joellyn liked it *** ALISON ROMAN BON APPÉTIT JANUARY 2015 4/4 fork user rating REVIEWS (25) 84% MAKE IT AGAIN GO TO REVIEWS Weeknight Porchetta / Nicole Franzen NICOLE 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 EMAIL “WEEKNIGHT PORCHETTA” SAVE RECIPE ADD TO MENU TRENDING RED CURRY NOODLE BOWL YIELD4 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 Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper. 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. 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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