Chef John's Baby Porchetta

Ingredients

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

Instructions

1. 1

   Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.

2. 2

   Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.

3. 3

   Wrap tenderloin in plastic wrap; refrigerate for 1 hour.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.

5. 5

   Unwrap tenderloin; place in center of the prepared baking sheet.

6. 6

   Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.