Weeknight Porchetta

I make this as written with no changes. It has become a family favorite! I always make two and use the second tenderloin in other recipes. The fennel is a lovely surprise.

• dawnshine89

• Bend, OR

• 10/30/2020

Excellent meal. Had 2 tenderloins totaling a little over two pounds. Followed the directions for the recipe but used heaping tablespoons, and 1 teaspoon of kosher salt. Wrapped them together in the bacon (8 slices), added 1 lb of fingering potatoes cut in half and tossed with a little kosher salt and EVOO, and cooked at 410 in the convection oven for about 30 minutes before allowing to rest. Continued cooking the potatoes while the roast rested. (Cooked in a pampered chef roasting pan which us I think extends all cooking times.) Only marinated for 2.5 hours. Next time, will marinate overnight. Served with broccoli with EVOO and Parmesan cheese.

• CA Cook

• Concord, CA

• 11/3/2019

喜欢茴香和迷迭香。美味。烹饪time was too long - need to check the temp at about 25 minutes. Otherwise, a delicious recipe.

• maxandbebe@me.com

• Pensacola, FL

• 10/23/2019

I have had many excellent recipes from this website. That said, I'm sorry to say that like another reviewer stated, the flavors were very overpowering. I did put it under the broiler to crisp the bacon but overall just too much garlic and rosemary, sorry!

• kreislfam

• Longport, NJ

• 5/23/2019

Great, done in 35 min. Next time I would halve the salt though.

• k8reiner

• Phoenix az

• 10/30/2018

This was DELICIOUS!!! Absolutely the best pork tenderloin weeknight meal! I did use a sous vide machine to cook the tenderloin, and then finished on the stove with a solid sear. This will be going in to my rotation.

• kunjan

• Portland, OR

• 11/7/2017

Fantastic and easy! My family LOVED this quick and easy recipe. I've made it twice this week! The first time I didn't have chance to marinate the pork, the 2nd time I did- great both times! Talk about tender and juicy! Prep the night before or in the AM if you have time. I called home on my way from work and had my son turn on the oven and remove the dish from the fridge. It took a quick 40 minutes and was ready a few minutes after i got home. Great KETO option!

• TracieJ

• Puyallup, WA

• 10/29/2017

哇,这是太棒了!完全按照指示,and during the last 30 minutes I added some peeled diced russet potatoes coated with olive oil to the roasting pan. It was so easy, and everyone raved about the flavor! Will definitely be making this again.

• mountaingourmet

• Lake Tahoe, CA

• 9/30/2017

Yep. Easy and delicious. Next time I'll run all the rub ingredients through the food processor to make it even easier. The seasonings have a wonderful aromatic quality that permeates the pork. I had a 2.75 lb. loin and it was done at 40 min. Mm mm, yes.

• dramatoni

• New Orleans

• 1/19/2017

Excellent! Check pork for doneness at about 25 minutes. I have a convection oven and the bacon was nice and crisp.

• Anonymous

• ChicagoChioc

• 9/26/2016

Made this recipe and it was divine! My husband and kids loved it (including my 2 year old that has an aversion to most meat dishes). I didn't have fresh rosemary on hand, so I subbed fresh thyme for the pan, and then used dried rosemary for the rub. I roasted mine on the convection setting at 415 degrees for 35 minutes (the bacon looked almost perfectly crisp at that point) and then blasted the broiler for about 2 more minutes to finish it. It had a nice light blush and was tender, and full of flavor. It made a really elegant presentation for an easy weeknight meal. Will keep this one in the rotation for sure. I served it alongside a simple sautéed spinach with manchego and parmesan, which was a nice pair.

• anna_l_wils

• Madison, AL

• 9/13/2016

made this lovely dish this p.m. Forgot to chop the fennel, but no harm done. I did toast it in advance. As two tenderloins come in a sleeve, I used all the same ingredient values except that I used more bacon. This was quick to make and very delicious. Plus I have great leftovers. Served with roasted butternut squash and apples and brussels sprouts. Will make again; and it would love to serve this as a casual dinner with friends. P. S. I used the convection setting on my oven and was pleased with the bacon's turnout.

• leisadeffenbau

• Quinton, VA

• 10/30/2015

Just made this for dinner tonight. It was okay, but nothing great. As prior reviewers mention, the bacon doesn't get crisp and I should have broiled to get it crisp but was in a hurry to get dinner on the table. The rub on the pork was overpowering on the garlic flavor; I think one large clove or two small cloves would be more than enough (and this is coming from someone who loves garlic!); because the rub is between the bacon and pork, it seemed that the garlic kept alot of its rawness. It was also too salty. I'd cut it back to no more than a teaspoon of salt, maybe even a little less.

• Anonymous

• Boulder, CO

• 10/23/2015

Delicious! Followed the recipe exactly except for garlic bulbs - not enough on hand - but next time will cook it less as I would like it a little pinker in the center. While the tenderloin was resting, I popped asparagus into the roasting pan and returned it to the oven till done. I'll try fennel another time.

• saminmtl

• Montreal, QC

• 9/20/2015

WOW! Made this today. Used sea slat, fresh pepper, roasted garlic, ground fennel (I used a spare coffee bean grinder for the fennel) and fresh pesto to rub on the pork. Dressed with bacon on top of a bed of fresh carrots and rosemary. Drizzled the whole prepped loin with a bit of olive oil and baked as recommended. Used the broiler for the last 3-4 minutes to crisp the bacon. Very tasty!

• jakemacz

• Slidell, LA

• 9/13/2015