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My review
Chef John's Baby Porchetta
71k
Chef John
"This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender."
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Ingredients
1 h 50 m servings 289Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.
- Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.
- Wrap roast in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.
- Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).
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Reviews
Read all reviews 4059 Ratings
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Most helpful positive review
10/25/2017
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 usi...
Most helpful critical review
2/27/2018
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.
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10/25/2017
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 usi...
3/30/2017
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!
8/4/2017
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 a...
4/30/2018
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. Cook...
9/5/2017
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,...
3/4/2019
You can prep it a day ahead and then just pop it in oven the day of. Instead of wrapping in bacon, I used thin-sliced Italian prosciutto bc I had some I needed to use up. Each package of tende...
7/26/2018
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 tende...
1/1/2018
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 b...