Porchetta Pork Tenderloin is an Italian savory and tender boneless pork with traditional spices of rosemary, fennel, thyme and garlic. Wrapped is bacon and served over mashed potatoes, it’s a feast for the eyes as well the palate.
It is… scrumptious. Truly… incredibly delicious and special enough for any holiday or gathering.
Porchetta originated in central Italy, near Rome, where it is considered a celebratory dish. Yet, it’s also a popular street food served in Rome stuffed inside Pizza Bianca. The dish is also prevalent in Sardinia.
In the early 20th century, Italian immigrants brought Porchetta to American shores and became popular as an Italian pulled pork. Often sold in markets during the holidays, it’s a special treat you won’t want to miss.
Speaking of markets… Do you have a favorite? I’m guessing you do. As do I. When I’m in Portland, Oregon visiting family, I find my way, almost daily, to Zupan’s Markets. The meat and produce departments rival the best of the best.
It was there I encountered the recipe below. Served in sample size plastic bowls they layered mashed potatoes and several slices of this Porchetta Pork Tenderloin. It smelled wonderful and I gladly accepted a sample as I made my way through the meat department.
Seconds later, I was back and asking all kinds of questions about the recipe. It was so delicious… it stopped me in my tracks.
The following recipe is theirs and I’m so excited to pass it along to you.
Zupan’s Porchetta-ish 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 Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
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
1 to 2 lb pork tenderloin
4 slices bacon
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, juiced and zested
1/2 lemon, juiced and zested
1/2 cup olive oil
For the Pork Tenderloin:
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. Rub the herb mixture over the tenderloin and refrigerate at least an hour before cooking and up to 25 hours before cooking.
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.
Roast in a preheated oven until it reaches an internal temperature of 160 degrees F; about 45 minutes to 1 hour. 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.
Serve over mashed potatoes, polenta, roasted potatoes, rice or quinoa. Top with the Italian Salsa Verde.
For the Italian Salsa Verde:
Combine all the ingredients in a small bowl and season with salt and pepper.
Keywords: Porchetta Pork Tenderloin