Best Bacon Wrapped Porchetta Recipes

CHEF JOHN'S BABY PORCHETTA

Chef John's Baby Porchetta image

This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

½ teaspoon whole fennel seeds
3 cloves garlic, sliced
1 tablespoon finely sliced sage leaves
2 teaspoons freshly ground black pepper
2 teaspoons chopped rosemary
1 teaspoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 lemon, zested
1 tablespoon olive oil
1 (1 1/2 pound) boneless pork tenderloin
8 strips bacon

Steps:

Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.
Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.
Wrap roast in plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.
Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).

Nutrition Facts : Calories 289 calories, Carbohydrate 2.5 g, Cholesterol 94.1 mg, Fat 15.4 g, Fiber 0.7 g, Protein 33.6 g, SaturatedFat 4.4 g, Sodium 966.4 mg, Sugar 0.1 g

PORCHETTA WITH BACON

Porchetta with Bacon image

This spin on the traditional Italian roast uses bacon instead of pork belly for a quicker, easier version with all the flavor of the original.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 lb pork loin roast, trimmed of visible fat
2 cups thinly sliced red onions
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
6 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1/2 teaspoon freshly grated lemon peel
2 slices bacon, cut in half crosswise

Steps:

Heat oven to 400°F. In 6-quart Dutch oven, melt butter over medium heat. Add pork loin, top side down; cook 3 to 4 minutes or until brown. Turn; brown 3 to 4 minutes on second side. Transfer pork to cutting board.
Add onions to butter in Dutch oven; cook 1 to 3 minutes or until onions just begin to soften. Increase heat to medium-high. Add broth; heat to simmering, then cook 1 to 2 minutes, stirring frequently to release onions and browned bits from bottom. Remove from heat.
Meanwhile, in small bowl, mix garlic, herbs, salt, pepper flakes, fennel and lemon peel. Rub all over pork, then pile any remaining rub evenly on top. Place bacon slices over top. Place pork on top of onions and sauce in Dutch oven, then transfer Dutch oven, uncovered, to oven and roast 45 minutes to 1 hour or until bacon is crisp and meat thermometer inserted into center of pork reads 145°F.
Transfer pork to clean cutting board. Cover with foil, and let rest until sauce is finished. Meanwhile, place Dutch oven over medium-high heat; boil sauce 10 to 12 minutes or until reduced to 1 cup. Use serrated knife to cut pork into 8 slices. Serve with sauce.

Nutrition Facts : Calories 240, Carbohydrate 4 g, Cholesterol 80 mg, Fiber 0 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g