This porchetta-style pork tenderloin is simple enough for a weeknight dinner yet elegant enough for guests.
Meet a new favorite: a flavorful, easy porchetta pork tenderloin that’s ready any night of the week and impressive enough for company. The tenderloin is seasoned with garlic, rosemary and fennel, then wrapped in bacon for added flavor and juiciness.
The combination of garlic, rosemary, fennel seeds, salt and pepper transforms a lean pork tenderloin into a richly flavored roast. Wrapping the meat in bacon adds fat and creates a crisp exterior while the interior stays tender.
This version is adapted from Bon Appétit’s Roasts magazine. Traditional porchetta involves deboning and rolling large cuts of pork, which is time-consuming; using a pork tenderloin is a smart shortcut that delivers similar flavor with far less effort.
Cook’s Notes
Prepare the garlic-rosemary mixture ahead of time if you like: rub it on the tenderloin and refrigerate until ready to roast. This helps deepen the flavor.
When wrapping the tenderloin with bacon, tuck the ends underneath so the slices stay in place while cooking.
Use an instant-read thermometer and roast until the thickest part of the tenderloin reaches 145°F. Let the meat rest 10 minutes before slicing to retain juices.
Suggested sides include roasted smashed potatoes and creamed spinach with mushrooms for a complete, crowd-pleasing meal.
This dish comes together in about an hour and reliably impresses family and guests. Enjoy!
Porchetta Pork Tenderloin
4
servings
10
45
10
55
Ingredients
- 4 garlic cloves, minced
- 2 heads garlic, halved crosswise
- 1 Tbsp. rosemary, coarsely chopped
- 4 sprigs rosemary
- 1 Tbsp. fennel seeds, coarsely chopped
- 1 1/2 tsp. kosher salt
- 2 Tbsp. olive oil, divided
- black pepper, freshly ground
- 1 1/2 lb. pork tenderloin
- 4 slices bacon
Instructions
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Preheat the oven to 425°F. In a small bowl, combine minced garlic, chopped rosemary, fennel seeds, kosher salt and 1 tablespoon olive oil. Season with freshly ground black pepper.
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Rub the garlic mixture all over the pork tenderloin. Arrange rosemary sprigs in a large baking dish and set the tenderloin on top. Wrap bacon slices around the tenderloin, tucking the ends underneath so they stay in place. Scatter the halved garlic heads around the pork and drizzle with the remaining olive oil.
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Roast until an instant-read thermometer inserted into the thickest part of the tenderloin reads 145°F, about 40–45 minutes. Begin checking at 40 minutes to avoid overcooking. Transfer the tenderloin to a cutting board and let rest for 10 minutes before slicing.
Recipe adapted from Bon Appétit Roasts magazine