This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.
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!
Read MoreMine 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.
Read MoreExcellent 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.
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 tenderloin actually has TWO one-lb pork tenderloins in it. I needed 2 lbs of meat minimum, so I just butterflied each tenderloin into a 3-part foldout, making it a flat piece of meat. Then I dovetailed one edge of a tenderloin slightly over the other, making it as if it were one piece laid flat. I then proceeded as recipe states and added the herb paste (which I doubled), then rolled it up and wrapped it in prosciutto. It worked out well to give me a larger piece of meat I needed. When you cut into it, you see a coiled spiral of filling inside. Very impressive. The prosciutto crisps up every bit as nicely as bacon would. I'd make it again. Cooks quickly too.
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
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.
This was so tender and juicy. Really good. My tenderloin came in two long pieces so I put them together and wrapped them. Took an additional 5 minutes and then I couldn’t find my flamethrower so I put the broiler on for a couple of minutes and it was amazing
This is an excellent set of instructions for a very good recipe, typical of Chef John. I need to tailor my seasoning ratios to suit my own tastes, or the quality of my herbs, because mine came out strong on lemon and rosemary, balanced on salt and pepper (I used only half the recommended amount of pepper), and light on fennel and sage. Also, 31 minutes (not 25) left the inside perfectly cooked and the bacon a bit rare. Next time I'll plan to spend a minute or two broiling it to get the finish I like.
Really super delish. Next time I plan to cut down on the salt and add some extra red pepper flakes. Also make sure to have the ends of the bacon underneath the tenderloin otherwise they will curl up. :-(
This is the best pork tenderloin I've made in a long time. Done perfectly in 25 min
My family loved this dish. Easy to prepare. I will definitely make this again!
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.
An absolute hit! The flavors are great, the presentation is lovely; all in all, perfect for a dinner party or special occasion.
My son literally loved this! I made small roasted red potatoes and this fresh carrot recipe I have. I have to admit, I hate Fennel, so omitted it. It still came out really nice!, but I really hate the flavor of Fennel, lol. Im pretty sure my kids never had it until they left home and someon else served it.
Left pork in oven for ~35min, until bacon was crisp… otherwise followed recipe exactly..
I used a 2 1/2 lb loin roast so lowered the temp and cooked longer till meat thermometer read 145. If I do it again, which I probably will, I will be sure to use thinly sliced bacon. I used thick-sliced and it didn’t brown as much as I would have liked. Or, maybe, do without the bacon altogether. I might also reduce the red paper flake. The rub has a wonderful flavor but was a bit spicy for me. Overall very happy with the roast.
I felt that the pepper was too strong so I will cut back. Also the sage didn't loose its bitter raw taste with the short cooking time. Any remedies to counteract ct the bitter taste?
I've made this twice, it's hands down the best pork tenderloin I've ever had. No need to change anything, the recipe is perfect the way it is. Guests were seriously impressed too, it's delicious and beautiful on a plate.
I have made porchetta before using pork loin and stuffing with sausage. This was my first with a pork tenderloin. It was a great recipe and the bacon wrap just made the meat so juicy and tender. I made a little more spice mixture than the recipe and would suggest doubling spice mixture so you ha e plenty to run on the outside of the tenderloin.
Made this exactly as recipe directed and I am thoroughly impressed. My Nona made porchetta for Sunday family dinners. It was always delicious and flavorful. Chef John’s baby porchetta is a great adaptation to traditional porchetta. The meat is tender and juicy, while the season paste is bursting with flavor. Your kitchen will smell absolutely amazing. What does it say about a recipe when the bacon is almost an afterthought?!
I will make this again. It was delicious. I didn’t have time to let it sit for an hour with the rub but it still had great taste and was very juicy.
I didn't use the fennel because I didn't have any. However I added fresh dill weed. My fathers family are from Northern Italy and only used dill, garlic, salt and pepper.
This was so good. Definitely as advertised, easy to put together, tender and moist, and done in exactly 20 mins. I hit the bacon with a blow torch and it worked great. I served it with risotto and sautéed asparagus with cherry tomatoes. My new company dish.
This is the second time I made this dish and I love it. I use the leftover roast to make Ban mi sandwiches . So tadty
really good, flavorful.135 degrees was not well enough for me..
Super tender and zesty. I had to adapt the recipe a little based on the herbs I already had in my spice rack.
Looked great and tasted even better. Easy to make. I cut bacon slices in half. Let them come to room temp and stretched them around the tenderloin. They stayed tucked in fine for me and were thin enough that although not crisp, cut easily and tasted great.
Love this recipe. Thank you Chef John. Simple and tasty. Love the fennel and sage. Milos
This recipe is excellent! I did add more of all of the herbs and garlic. To crisp a bit more the bacon, I turned the oven off and left the tenderloin inside for about 10 minutes. It was delicious!
Definitely a winner! I've made this three times. The first two, I got tired of grinding pepper, and didn't put in as much as the recipe calls for. Yesterday, time, I made it again for a Christmas Eve get-together. I put in the full two teaspoons of pepper, but it seems that was a bit much. I'm definitely going to do it again, but with half the pepper.
Excellent taste and recipe/ directions to get there. I did per recipe aside from pre-nuking the bacon for 4 minutes (will do 1-2 min longer next time) and using juice rather than zest (not my gig) . I let the prepared and bacon tied tenderloin marinate in the fridge for a couple drinks, er ah, hours then let it come to room temp for about an hour before I put it in the 425F and it temp'ed perfect at 25 minutes and it was the perfect hot pink/rare-med pork that I love after the non-negotiable rest time. Absolutely beautiful repeat-worthy recipe. I love the fennel, sage, rosemary, red pepper together. Chief John, another wonderful springboard. Thanks.
What a wonderful entree! As many have said, the flavor explosion is amazing. Keep an eye on the internal temperature thermometer, because it hits its peak temperature quickly.
This was very good. I used prosciutto instead of bacon, concerned about whether the bacon would be cooked properly. Marinated overnight and cooked at 400 degrees for 20 minutes. Turned out to be perfect temp for us. Served with white bean and sweet potato ragout.
Simple to make. Very nice, I tripled it for a dinner party and was very good. Next time I will use less rosemary as the taste was very strong.
WAY to much seasoning. Cut it in half and less red pepper and it brings me back to Rome.
Thanks Chef John for another great recipe! This baby porchetta was delicious! Next time I would cut back the salt in the rub. It was a tad salty. And being wrapped in bacon added to the saltiness. Also followed suggestion from a reviewer and used the pre-cooked bacon. It came out perfect!
I made it just as presented although I cooked it less time in oven and put on grill to seal and crisp the bacon came out astonishing!!! family day Father’s Day 2018
I adjusted the recipe for more servings abd the spice level was a bit much for me. It was my first time making something really technical but I think I'll try again and adjust the spices to my own liking.
Great recipe. It was delicious & every one liked it. However next time I’ll cut back on the pepper. It was a little too spicy. Good blend though. The bacon cooked well; I turned to a convection mode half way through.
I loved it! The only thing I changed is using salt pork instead of bacon. Hardest part for me was mashing all the herbs, garlic and olive oil into a paste, took about 15 minutes. Since I didn't wrap the stuffed tenderloin in bacon I toothpicked it closed. I will definitely be making it again and again.
