product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Easy Porchetta Pork Tenderloin

Serves 4 to 6
Time 1 hr 10 min
This fabulous family meal is full of the flavors of traditional Italian slow-cooked porchetta but is ready in just an hour. For company, you can double the recipe and use a large roasting pan for a meal that will easily serve 8.
Ingredients
  • 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs rosemary
  • 4 cloves garlic, finely chopped
  • 2 1/2 teaspoons fennel seeds, crushed
  • Zest of 1 lemon
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons plus 1 tablespoon lemon juice, divided
  • 1 large (1 1/4- to 1 1/2-pound) pork tenderloin
  • 1 fennel bulb, halved lengthwise and thinly sliced
  • 1/4 pound thinly sliced pancetta or 6 slices bacon
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 425F.

In a small bowl, combine chopped rosemary, garlic, fennel seeds, lemon zest, salt, chile flakes and pepper.

Stir in 2 teaspoons of the oil and 2 teaspoons of the lemon juice.

Rub all over pork tenderloin.

Scatter fennel and rosemary sprigs over the bottom of a 9x13-inch baking dish.

Drizzle with remaining 1 teaspoon oil and 1 tablespoon lemon juice and toss.

Tuck thin tail end of tenderloin under so loin is even in thickness.

Wrap pancetta around tenderloin and tie in a few places with kitchen string.

Place on top of fennel.

Roast until pork is just pink at the center and an instant-read thermometer inserted into thickest part of meat reads 145F, 30 to 35 minutes.

Transfer pork to a cutting board and let rest for 10 minutes.

Cut into 12 slices.

Discard rosemary sprigs and serve fennel alongside pork.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs rosemary
  • 4 cloves garlic, finely chopped
  • 2 1/2 teaspoons fennel seeds, crushed
  • Zest of 1 lemon
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons plus 1 tablespoon lemon juice, divided
  • 1 large (1 1/4- to 1 1/2-pound) pork tenderloin
  • 1 fennel bulb, halved lengthwise and thinly sliced
  • 1/4 pound thinly sliced pancetta or 6 slices bacon
Shop with Prime

Exclusively for Prime members in select ZIP codes.