Weeknight Porchetta
I have had this recipe for awhile. And now that I have made it again recently, the sources for this recipe have become very controversial for me. I’ve unfollowed both from my Instagram and email, until they get their sh..t together. We’ll see.
Anyway the recipe itself is very good. The only real changes that I have made is the use of rosemary: I don’t care for it so I have substituted thyme. Pork tenderloin is also a little on the fussy side. I thought the cooking time was too long, so I have adjusted that as well. Pork tenderloin is not as tasty if cooked too long, so be careful.
Weeknight Porchetta from Allison Roman via Bon Appetit JANUARY 2015
4 garlic cloves, minced
1 tablespoons fresh thyme leaves, chopped
1-1/2 teaspoons kosher salt
1 tablespoon olive oil
1 to 1-1/2 pound pork tenderloin
4 sprigs of fresh thyme
4 bacon slices
2 large or 4 small heads of garlic
1 tablespoon olive oil
Mix together minced garlic cloves, chopped thyme leaves, kosher salt and olive oil in small bowl. Spread all over pork tenderloin. If you have time it is suggested to do this in the morning. I never think about it so have always done it right before cooking.
Heat oven to 425 degrees. Prepare a rimmed cookie sheet with parchment paper and place sprigs of thyme on top. See picture.
Wrap bacon slices around tenderloin, tucking underneath the pork so it stays in place. Place on sprigs of thyme. Cut garlic heads in half crosswise and place around pork tenderloin. Sprinkle everything with 1 tablespoon of olive oil.
Roast for about 30 minutes (recipe says 40-45 minutes, way too long in my book) and let rest for 10 minutes before cutting and serving.
I serve this with a couple of vegetables: beans, spinach , smashed sweet potatoes, your choice.
Enjoy!
garlic, thyme, kosher salt, olive oil.
thyme sprigs on parchment paper:
spread mixture all over pork tenderloin:
wrap in bacon, place on thyme, surround it with halved garlic heads:
cook for about 30 minutes, rest 10 minutes, cut and serve:
yum!
Perfecting Deliciousness 