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Sliced roasted porchetta pork tenderloin sits on a wooden board, garnished with sprigs of fresh thyme. The meat boasts a crispy herb crust, and a fork is placed nearby. The background features subtle hints of rustic decor.
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Zupan's Porchetta Pork Tenderloin

Porchetta Pork Tenderloin is an Italian savory and tender boneless pork with traditional spices of rosemary, fennel, thyme, and garlic. Wrapped in bacon and served over mashed potatoes, it's a feast for the eyes as well the palate.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 420kcal
Author: Stephanie Wilson

Ingredients

PORK TENDERLOIN MARINADE

  • 4 garlic cloves minced
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon chili flakes
  • 1 teaspoon orange zest
  • 1 tablespoon fennel seeds coarsely chopped
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil divided
  • freshly ground black pepper

PORK TENDERLOIN

  • 1 1/2 lb. pork tenderloin
  • 4 slices bacon uncooked

ITALIAN SALSA VERDE

  • 2 teaspoons oregano minced
  • 3 tablespoons Italian flat leaf parsley minced
  • 1 teaspoon garlic finely minced
  • 1/2 teaspoon chili flakes
  • 2 tablespoons capers minced
  • 1/2 orange juice and zest
  • 1/2 lemon juice and zest
  • 1/2 cup olive oil

Instructions

  • Preheat the oven to 375 degrees F. Toss chopped garlic, chopped rosemary, fennel seeds, thyme, chili flakes, zest, salt, and 1 tablespoon oil in a small bowl or into a food processor. Season with salt and pepper to taste.

Marinade

  • Rub the herb mixture over the tenderloin and refrigerate at least an hour before cooking and up to 24 hours before cooking.

Tenderloin

  • Wrap the bacon slices around the tenderloin, tucking the ends underneath the pork so that the bacon stays in place. Drizzle the remaining 1 tablespoon oil over the top.

Roasting

  • Roast in a preheated oven until it reaches an internal temperature of 150 degrees F; about 35 to 40 minutes. When the pork tenderloin is done and the juices run clear, transfer to a cutting board and let rest at least 10 minutes before slicing.

Italian Salsa Verde

  • Combine all the ingredients in a small bowl and season with salt and pepper.

Notes

SERVING IDEAS:

Serve over smashed potatoes, polenta, roasted potatoes rice, or quinoa. Top with Italian salsa verde.

PORK TENDERLOIN TEMPERATURE:

I like my pork tenderloin well done. But if you don't mind seeing a little pink in the tenderloin, cook until it reaches an internal temperature of 140 to 145 degrees. (The FDA recommends an internal temperature of 145 degrees). Begin checking the temperature at 20 minutes.

Nutrition

Calories: 420kcal | Carbohydrates: 5g | Protein: 26g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 823mg | Potassium: 575mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg