Excellent recipe and easy. Chef John ponders the question in the video of how to figure out how to have the bacon cook to done at the same time as the Porchetta. I think I solved this: Try using the pre-cooked bacon from the supermarket. It is somewhat cooked but still flexible enough to wrap the raw Porchetta and does the bacon part well when the Porchetta is cooking. Worked for me. No changes EVER!
I made this for the family tonight and it was absolutely delicious!! I used a pork loin roast instead and doubled the spice amounts. Definitely will be making this again!
I just made this for my family tonight and it is an absolute delicious burst of flavor! The pork was cooked perfectly using the suggested times. So juicy and tender! And the flavors of the rub are in perfect harmony! My girlfriend found it to be a little too spicy with the pepper flakes so if you're sensitive about spicy foods then you might want to cut back on that. Overall, one of the best recipes I've made on this site so far!
I made a version of this on the weekend. Used the recipe for the rub. Made a lattice of 12 bacon strips, wrapped the tenderloin, then wrapped tightly in plastic wrap. Refrigerated 24 hours. Cooked in a smoker at 220 for about 4 hours until internal temp was 145. Flavor and texture was perfect. Thanks for the inspiration!
Simple yet elegant recipe? Made this 9/2/2017. WOW!!! Used all the ingredients that Chef John used except dry (didn't have fresh herbs) but did cut down the amount of rub we put on the loin as we had a very small one. The whole family loved it requested again for tonights dinner? Thanks Chef John for another Delish meal.
Wow. I’ve followed Chef John for years and he is one of the best there is. I’ve made this twice now. I’ve been wrapping things in bacon for years and there are some tricks to it. First, par cook the bacon for say 25 minutes on 325 between 2 sheet pans or something to keep it flat. I use parchment paper in between as well. That doesn’t cook the bacon fully. I then wrap the loins and cook at 375 until an internaL temp of about 128-130. I do this to then broil on high, both sides of the roast to crisp the bacon up, about 5 minutes a side is all that needed. My temp turns out around 140 when I pull it out which goes up to 145-148 after resting. I also doubled the spice mixture because I make two tenderloins at a time with this recipe. Excellent recipe though. I added no additional ingredients. Thanks John.
Simply make this it s that good!!!! nn
This was so good.. I did tweak it a bit. I added a little extra of all the ingredients to add some to the outer piece. I also added some Dijon mustard and cumin. I used cracked pepper crusted bacon to wrap it with.
The most delicious pork tenderloin I have ever had. I never change anything the first time I make something from a recipe and this one did not disappoint. Cooked perfectly to medium - so tender and juicy. The flavor is amazing but very bold. I love the idea of the bacon lattice (perhaps cook it for a few minutes and cool before wrapping the loin. Make certain that your rub has been rubbed into a paste is a key to the success of this recipe as well as using a large enough piece of meat. Thank you Chef John
Mine took a LOT longer than 25 minutes to cook. Not sure what I did wrong once it was cooked though it was good I'll try it again later.
