Weeknight Porchetta
Weeknight Porchetta could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One serving contains 368 calories, 38g of protein, and 22g of fat. For $2.0 per serving, you get a main course that serves 4. This recipe is liked by 418 foodies and cooks. Head to the store and pick up bacon, kosher salt, fennel seeds, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Weeknight Porchetta, Porchetta, and Porchetta are very similar to this recipe.
Servings: 4
Ingredients:
4 slices bacon
Freshly ground black pepper
1 tablespoon fennel seeds, coarsely chopped
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
1 1 1/2-pound pork tenderloin
Equipment:
oven
bowl
baking pan
kitchen thermometer
cutting board
Cooking instruction summary:
Preparation Preheat oven to 425. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 for medium, 4045 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing. Calories 300 - Fat 15 g - Fiber 1 g Nutritional analysis provided by Bon Apptit
Step by step:
1. Preheat oven to 42
2. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
3. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
4. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 for medium, 4045 minutes.
5. Transfer to a cutting board and let rest at least 10 minutes before slicing.
6. Calories 300 - Fat 15 g - Fiber 1 g
7. Nutritional analysis provided by Bon Apptit
Nutrition Information:
covered percent of daily need
