Weeknight Porchetta Food

WEEKNIGHT ITALIAN PORCHETTA

Weeknight Italian Porchetta image

Get all the flavor without losing much time using our Weeknight Italian Porchetta recipe. Weeknight Italian Porchetta is great with potatoes and a salad.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pork tenderloin (1 lb.)
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 cloves garlic, minced
2 tsp. dried Italian seasoning
2 tsp. fennel seed, crushed
1/4 tsp. crushed red pepper
5 slices OSCAR MAYER Bacon

Steps:

Heat oven to 400°F
Place tenderloin on shallow foil-lined pan sprayed with cooking spray; brush with dressing.
Combine all remaining ingredients except bacon; sprinkle evenly over tenderloin. Wrap bacon, in spiral fashion, around tenderloin, overlapping sides of bacon slices if necessary to evenly cover tenderloin with bacon.
Bake 25 to 30 min. or until tenderloin is done (145°F). Remove from oven. Let stand 3 min. before slicing.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 340 mg, Carbohydrate 2 g, Fiber 0.8138 g, Sugar 0.8762 g, Protein 27 g

WEEKNIGHT PORCHETTA

Weeknight Porchetta image

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Provided by Alison Roman

Categories Roast Dinner Pork Tenderloin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1 1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1 1/2-pound pork tenderloin
4 slices bacon

Steps:

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, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

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