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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.