Chef John's Baby Porchetta
Pork tenderloin is a lean cut that can easily dry out but stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot heat oven to 375 degrees.
Recipe Summary Chef John's Baby Porchetta
This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.
Ingredients | Stuffed Pork Tenderloin Recipes Jamie Oliver½ teaspoon whole fennel seeds3 cloves garlic, sliced1 tablespoon finely sliced sage leaves2 teaspoons freshly ground black pepper2 teaspoons chopped rosemary1 teaspoon kosher salt, or more to taste1 teaspoon red pepper flakes1 lemon, zested1 tablespoon olive oil1 (1 1/2 pound) boneless pork tenderloin8 strips baconDirectionsCrush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.Wrap roast in plastic wrap and refrigerate for 1 hour.Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).Info | Stuffed Pork Tenderloin Recipes Jamie Oliverprep:
15 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
TAG : Chef John's Baby PorchettaWorld Cuisine Recipes, European, Italian,
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