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Porchetta Easy
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| 4 garlic cloves finely chopped | |
| 1 tbsp | Rosemary coarsely chopped plus 4 sprigs |
| 1 tbsp | fennel seed coarsely chopped |
| 1 1/2 tsp | salt 2 tbsp olive oil divided |
| Freshly ground pepper | |
| 1 1 1/2 lb pork tenderloin | |
| 4 slices | bacon |
1. Preheat oven to 425. Toss chopped garlic, Rosemary, fennel seeds, salt and 1 tbsp oil in a small bowl season with pepper.
2. Rub garlic mixture all over tenderloin. If you can try and do this in the morning and let it sit in the fridge till dinner. Scatter Rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin tucking end underneath so bacon stays put. Drizzle with remaining olive oil.
3. Roast until thermometer sats 145 or 40-45 min.. Rest 10 min before cutting.
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