Weeknight Porchetta

Ingredients for Weeknight Porchetta

• 4 garlic cloves, finely chopped

• plus 2 heads, halved crosswise

• 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs

• 1 tablespoon fennel seeds, coarsely chopped

• 1 1/2 teaspoons kosher salt

• 2 tablespoons olive oil, divided

• Freshly ground black pepper

• 1 675g pork tenderloin

• 4 slices bacon

How to make Weeknight Porchetta

Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.

Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.