I saw this recipe on “ITALIAN SONS AND DAUGHTERS” website so I do not claim it as my own. Having said that, I thought it was too, too good not to share. I love porchetta but it takes forever to make and is usually too large for dinner for 2-4 people. This recipe is ingredient friendly, easy to prepare, and perfect for Sunday dinner or a small dinner party. You will get all the flavor of the larger roast plus all the crispy bits from the pork skin. What you need is a tablespoon of fennel seeds, about a tablespoon of chopped garlic (more or less according to your taste) and a garlic head sliced in half across the equator (optional, but why not??), a tablespoon of chopped rosemary and a few sprigs (3-4) set aside, olive oil salt and pepper, a pork tenderloin and the thing that makes it porchetta, 4-5 slices of BACON!

Start by combining the fennel, chopped garlic, chopped rosemary, salt and pepper, and olive oil to make a paste. Rub the mixture over the pork loin. Place the rosemary sprigs onto an oiled baking dish and place pork loin on top. Now wrap the loin with the bacon slices making sure to tuck the ends under the pork. Place pork into a 425 degree oven, if using convection to roast, use the temperature for your oven. Roast for 30-45 minutes depending on style of cooking, but start testing at 30 minutes. You want the internal temperature to be 145 degrees. Let rest tented for 10 minutes before serving. See? Easy.

I paired it with a warm snap pea and purple potato salad and some grilled asparagus, you can come up with your own sides, even some grilled apple or strawberries would be nice as it is the season.

Don’t eat pork? Try it with Salmon. Bacon too much (said no one ever)? Wrap it with prosciutto. Leftovers? Sandwich with onions and roasted peppers.

Comforting Sunday dinner. Don’t forget the wine.

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