Pork Fillet Porchetta. Wrap pancetta around tenderloin and tie in a few places with kitchen string. Porchetta, Italian in origin, is traditionally made by stuffing an entire de-boned pig with ground pork (usually offal), and seasonings. Garlic, rosemary, fennel, salt and pepper are most common.
Cover with the other fillet to sandwich the stuffing. Bring the pancetta up over the top to enclose the pork as much as possible, using the clingfilm to help if needed. Pork Tenderloin in the Style of Porchetta The perfect little roast special enough for company, without much work. You can cook Pork Fillet Porchetta using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pork Fillet Porchetta
- You need 1.5 of ld. Pork Tenderloin.
- You need 4 of Garlic Gloves finely chopped.
- It's 2 of Garlic Gloves halved.
- You need of Freash Rosemary.
- You need of Freash Tarragon (optional).
- Prepare 1 Teaspoon of Fennel Seeds.
- Prepare 2 Tbs of Olive Oil.
- You need 4-6 Slices of Bacon.
- Prepare of Salt and Pepper - Careful if using Smoked Bacon.
In Tuscany, you find porchetta at many celebrations, made using the loin and belly. That makes much too much for a small dinner at home, but this recipe approximates it, on a small scale. I love the flavor of the pork and herbs roasted together. Delicious porchetta is time consuming to make, so we wondered if we could mimic the flavors of the original dish using the basic seasoning mix and a quicker-cooking piece of meat.
Pork Fillet Porchetta instructions
- Preheat Oven to 220c.
- In a small Bowl - combine Chopped Garlic, Rosemary, Tarragon and Fennel seeds, Salt and 1 Tbsp Olive Oil. Rub all over Tenderloin, cover and put in fridge - good if a few hours..
- Scater the Rosemary and any left over tarragon in the bottom of a backing dish. Place the tenderloin wrapped in back on top and push the garlic under. Drizzle everything with the Olive Oil.
- Roast in Oven for about 40-45 mins or until internal Temp = 63c. Left to rest 10 mins before Slicing - cover with foil to keep warm..
The Betty Crocker Kitchens developer who created this recipe came up with the idea of using pork tenderloin, which is easy to find and met the criteria of cooking. The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun. Porchetta: Crispy Pork Belly Wrapped Roast has been on my bucket list of recipes to make for a very long time. Ever since I watched the show "the best thing I ever ate" when former Top Chef Finalist Lee Anne Wong mentioned a restaurant in NYC that served it.