Pairs Well With
6 large garlic cloves, mashed
1 tablespoon coarsely chopped fresh rosemary, plus 8 generous sprigs
1 tablespoon fennel seeds, coarsely chopped
1½ teaspoons sea salt
1 teaspoon ground pepper
2 tablespoons olive oil, plus more for drizzling
1½ pounds pork tenderloin (two pieces is ideal, see instructions)
8-10 slices thick-cut bacon
Preheat oven to 425°F. Mix garlic, chopped rosemary, fennel seeds, salt, pepper and olive oil in a small bowl. Align narrow portion of one tenderloin with wide portion of the second one. This makes a rectangular “package” that will cook quite evenly. Rub garlic mixture all over the tenderloin. Wrap slices of bacon around tenderloin so that the surface is completely covered. (You may do this 6-8 hours prior to cooking and refrigerate.) Scatter springs of rosemary in the bottom of a large baking dish – the wrapped tenderloin should only touch rosemary when nestled in the pan. Make sure ends of bacon are completely tucked under tenderloin.
If you are adding baby vegetables, peel beets and carrots, leaving skin on potatoes. Nestle them around loin. Drizzle all with olive oil.
Roast until an instant-read thermometer registers 145° for medium, about 40-45 minutes. Transfer to a cutting board and let rest for at least 10 minutes before slicing. (If vegetables need a bit more time, just remove loin and leave veggies in pan, roasting until tender.)
Merry’s easy, satisfying recipe will certainly become a favorite. Wrapped securely in bacon, the pork tenderloin remains juicy and succulent, not really needing any sauce for accompaniment. If you wish, add baby vegetables to the baking dish, like potatoes, beets and carrots. Serve alongside the porchetta and you have a complete and wonderfully tasty meal.