A fantastic recipe from our friend, Chef Paul Mahoney. (Find him on Facebook and Instagram for more great recipes.) Mock porchetta, featuring pork tenderloins in place of the traditional pork belly.
Mock Porchetta
4 servings
Ingredients
Spice Rub:
1 (1 1/2 pound) boneless pork tenderloin
8 strips bacon
Directions
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 the rub inside the slit; close up 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. 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 140 degrees F about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 145 degrees F.