New Year's baby porchetta (bacon-wrapped pork tenderloin with garlic herb rub)
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Read about tenderloin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- whole fennel seeds
Crush whole fennel seeds in a mortar for about a minute.
- sliced garlic
- freshly ground black pepper
- sage leaves
- freshly chopped rosemary
- lemon zest
- chili flakes
- kosher salt
Add sliced garlic, black pepper, sliced sage, chopped rosemary, lemon zest, chili flakes and kosher salt; crush a minute or two to a coarse paste.
Cut a pocket down the center of the tenderloin about 75% of the way through, leaving about an inch uncut at each end.
Cutting a pocket in the tenderloin
- 1 tbsp rub
Spread about a tablespoon of rub in the pocket, close it, and spread the rest over both sides by hand.
- bacon strips
Wrap in bacon strips from one end to the other, starting and ending with the seams underneath.
Wrapping in bacon and chilling
- oil
Place on a very lightly oiled foil-lined baking sheet; roast in the center of a 450 oven about 25 minutes, until the probe reads 134.
Rest at least 10 minutes; the internal temperature climbs to 140 to 145. Color the bacon with a blow torch.