Here’s an elegant, tasty and pretty easy recipe that will amaze others with your “skill” in the kitchen.
Oh, by the way, it goes great with rosé, sparkling or not. Pronounce this one the Italian way: “Por chet aa,” though we’ve heard it as “Por Kett AA” from one ex-pat.
Easy Porchetta Recipe
Perfect with an unoaked, medium dry, Sauvignon Blanc or a Sparkling Rosé
One Hour Total Time (about 10 minutes or so active) Serves 4
4 garlic cloves finely chopped
2 heads Garlic (Optional but really great), halved crosswise
1 tablespoon chopped fresh rosemary, plus 3 sprigs intact
1 tablespoon fennel seeds, chopped coarsely
1½ teaspoons coarse salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 to 1½-lb. pork tenderloin (silver skin removed)
4 slices bacon
Preheat oven to 425°.
Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
Rub garlic mixture all over tenderloin sooner the better; refrigerate pork until dinner. Morning to night is perfect. Place rosemary sprigs in a large baking dish and place tenderloin on top. Wrap the bacon slices around tenderloin, tucking loose ends under to hold the bacon.
Place halved heads of garlic next to tenderloin and drizzle all with remaining 1 Tbsp. oil.
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, about 40–45 minutes.
Remove and transfer to a cutting board and rest at least 10 minutes before slicing. Serve the roasted garlic heads alongside and squeeze or dig out the warm, nutty garlic from the cloves. Spread this on the meat or on bread.