Chef John's Baby Porchetta

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Wrap tenderloin in plastic wrap; refrigerate for 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Unwrap tenderloin; place in center of the prepared baking sheet.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)