400g pork tenderloin 4 slices bacon
5 garlic cloves, plus 1 bulb 1 bunch fresh rosemary
1 tbsp. fennel seeds 2 red peppers
1 yellow pepper 1 bunch fresh thyme
25g parmesan 1 lemon
From the store cupboard
Butter, for baking dish 4 tablespoons olive oil
Salt and pepper
Serves: 2 Prep Time: 15 Minutes Cooking Time: 45 Minutes Level: Easy
1. Prepare the Ingredients. Preheat the oven to 220°C. Mince 4 garlic cloves, chop 2 sprigs rosemary (leave the rest aside for roasting) and chop up the fennel seeds. Stem, core, and quarter the peppers. Thinly slice 1 clove of garlic and toss the peppers with sliced garlic, the thyme, and 1 tbsp. olive oil, season with salt and freshly ground black pepper.
2. Marinate the Pork Tenderloin. Toss the minced garlic, chopped rosemary, fennel seeds, salt, and 2 tbsp. oil in a small bowl; season with pepper. Rub the garlic-fennel-rosemary mixture all over tenderloin (if you have time to do this in the morning, great! Refrigerate pork until dinner).
3. Wrap the Pork Tenderloin. Scatter the remaining rosemary sprigs in a large buttered baking dish and set the tenderloin on top. Wrap the bacon slices around the tenderloin, tucking the ends underneath so the bacon stays put. Nestle the halved head of garlic around the tenderloin and drizzle everything with 1 tbsp. oil. Arrange the peppers around the edges of the baking dish, skin side down in a single layer and set tenderloin in the middle of the dish. Place in the oven to roast.
4. Marinate the Pork Tenderloin. After 30 minutes check the peppers and if they are soft, sprinkle the grated parmesan over them. Return to the oven and continue roasting the Porchetta until a thermometer inserted into thickest part of tenderloin registers 63° for medium, about 10-15 minutes. Transfer the Porchetta to a cutting board and let it rest for at least 10 minutes before slicing. Place the peppers on a serving platter, zest and juice the lemon and sprinkle both over the peppers. Slice the Porchetta and serve. Yum!