How to Make Chef John's Baby Porchetta - A Step-by-Step Guide

Chef John's Baby Porchetta is a delicious and impressive dish that is sure to wow your guests at your next dinner party. This Italian-inspired recipe takes the classic flavors of porchetta and scales it down to a smaller, more manageable size, making it perfect for a dinner for two or a small gathering.

Porchetta is a traditional Italian dish that consists of a whole pig, stuffed with herbs and spices, and roasted until the skin is crispy and the meat is tender and flavorful. It's a l...

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Ingredients

  • ½ teaspoon whole fennel seeds
  • 3 cloves garlic, sliced
  • 1 tablespoon finely sliced sage leaves
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons chopped rosemary
  • 1 teaspoon kosher salt, or more to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 1 (1 1/2 pound) boneless pork tenderloin
  • 8 strips bacon

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Crush 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).
  • Nutrition

    289 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 94mg
    • Sodium: 966mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 34g
    • Vitamin C: 3mg
    • Calcium: 26mg
    • Iron: 2mg
    • Potassium: 574mg