Weeknight Porchetta

Weeknight Porchetta could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One serving contains 368 calories, 38g of protein, and 22g of fat. For $2.0 per serving, you get a main course that serves 4. This recipe is liked by 418 foodies and cooks. Head to the store and pick up bacon, kosher salt, fennel seeds, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Weeknight Porchetta, Porchetta, and Porchetta are very similar to this recipe.

Servings: 4

 

Ingredients:

4 slices bacon

Freshly ground black pepper

1 tablespoon fennel seeds, coarsely chopped

1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise

1 1/2 teaspoon kosher salt

2 tablespoons olive oil, divided

1 1 1/2-pound pork tenderloin

Equipment:

oven

bowl

baking pan

kitchen thermometer

cutting board

Cooking instruction summary:

Preparation Preheat oven to 425. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 for medium, 4045 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing. Calories 300 - Fat 15 g - Fiber 1 g Nutritional analysis provided by Bon Apptit

 

Step by step:


1. Preheat oven to 42

2. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.

3. Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.

4. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 for medium, 4045 minutes.

5. Transfer to a cutting board and let rest at least 10 minutes before slicing.

6. Calories 300 - Fat 15 g - Fiber 1 g

7. Nutritional analysis provided by Bon Apptit


Nutrition Information:

Quickview
391k Calories
39g Protein
22g Total Fat
6g Carbs
38% Health Score
Limit These
Calories
391k
20%

Fat
22g
34%

  Saturated Fat
5g
37%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
125mg
42%

Sodium
1111mg
48%

Get Enough Of These
Protein
39g
78%

Vitamin B1
1mg
119%

Vitamin C
96mg
117%

Vitamin B6
1mg
81%

Selenium
56µg
81%

Vitamin B3
12mg
65%

Phosphorus
476mg
48%

Vitamin A
2361IU
47%

Vitamin B2
0.66mg
39%

Potassium
910mg
26%

Zinc
3mg
25%

Vitamin B5
1mg
18%

Vitamin E
2mg
18%

Vitamin B12
0.99µg
17%

Magnesium
64mg
16%

Iron
2mg
14%

Manganese
0.26mg
13%

Copper
0.2mg
10%

Fiber
2g
9%

Folate
34µg
9%

Vitamin K
7µg
8%

Calcium
42mg
4%

Vitamin D
0.6µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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