Chef John’s Baby Porchetta

Left pork in oven for ~35min, until bacon was crisp… otherwise followed recipe exactly..

I loved it! The only thing I changed is using salt pork instead of bacon. Hardest part for me was mashing all the herbs, garlic and olive oil into a paste, took about 15 minutes. Since I didn’t wrap the stuffed tenderloin in bacon I toothpicked it closed. I will definitely be making it again and again.

This recipe is excellent! I did add more of all of the herbs and garlic. To crisp a bit more the bacon, I turned the oven off and left the tenderloin inside for about 10 minutes. It was delicious!

Definitely a winner! I’ve made this three times. The first two, I got tired of grinding pepper, and didn’t put in as much as the recipe calls for. Yesterday, time, I made it again for a Christmas Eve get-together. I put in the full two teaspoons of pepper, but it seems that was a bit much. I’m definitely going to do it again, but with half the pepper. Update. I made this twice in the last month when we had friends over. It was a big hit!

This is one of the best recipes I’ve ever made. Chef John is awesome!

I adjusted the recipe for more servings abd the spice level was a bit much for me. It was my first time making something really technical but I think I’ll try again and adjust the spices to my own liking.

I have made porchetta before using pork loin and stuffing with sausage. This was my first with a pork tenderloin. It was a great recipe and the bacon wrap just made the meat so juicy and tender. I made a little more spice mixture than the recipe and would suggest doubling spice mixture so you ha e plenty to run on the outside of the tenderloin.

Excellent taste and recipe/ directions to get there. I did per recipe aside from pre-nuking the bacon for 4 minutes (will do 1-2 min longer next time) and using juice rather than zest (not my gig) . I let the prepared and bacon tied tenderloin marinate in the fridge for a couple drinks, er ah, hours then let it come to room temp for about an hour before I put it in the 425F and it temp’ed perfect at 25 minutes and it was the perfect hot pink/rare-med pork that I love after the non-negotiable rest time. Absolutely beautiful repeat-worthy recipe. I love the fennel, sage, rosemary, red pepper together. Chief John, another wonderful springboard. Thanks.

Looked great and tasted even better. Easy to make. I cut bacon slices in half. Let them come to room temp and stretched them around the tenderloin. They stayed tucked in fine for me and were thin enough that although not crisp, cut easily and tasted great.

Great recipe. It was delicious & every one liked it. However next time I’ll cut back on the pepper. It was a little too spicy. Good blend though. The bacon cooked well; I turned to a convection mode half way through.

I’ve made this twice, it’s hands down the best pork tenderloin I’ve ever had. No need to change anything, the recipe is perfect the way it is. Guests were seriously impressed too, it’s delicious and beautiful on a plate.

Thanks Chef John for another great recipe! This baby porchetta was delicious! Next time I would cut back the salt in the rub. It was a tad salty. And being wrapped in bacon added to the saltiness. Also followed suggestion from a reviewer and used the pre-cooked bacon. It came out perfect!

An absolute hit! The flavors are great, the presentation is lovely; all in all, perfect for a dinner party or special occasion.

Great recipe!! Easy to put together, and really flavorful!!

This was so good. Definitely as advertised, easy to put together, tender and moist, and done in exactly 20 mins. I hit the bacon with a blow torch and it worked great. I served it with risotto and sautéed asparagus with cherry tomatoes. My new company dish.

WAY to much seasoning. Cut it in half and less red pepper and it brings me back to Rome.

This was very good. I used prosciutto instead of bacon, concerned about whether the bacon would be cooked properly. Marinated overnight and cooked at 400 degrees for 20 minutes. Turned out to be perfect temp for us. Served with white bean and sweet potato ragout.

Wow. I’ve followed Chef John for years and he is one of the best there is. I’ve made this twice now. I’ve been wrapping things in bacon for years and there are some tricks to it. First, par cook the bacon for say 25 minutes on 325 between 2 sheet pans or something to keep it flat. I use parchment paper in between as well. That doesn’t cook the bacon fully. I then wrap the loins and cook at 375 until an internaL temp of about 128-130. I do this to then broil on high, both sides of the roast to crisp the bacon up, about 5 minutes a side is all that needed. My temp turns out around 140 when I pull it out which goes up to 145-148 after resting. I also doubled the spice mixture because I make two tenderloins at a time with this recipe. Excellent recipe though. I added no additional ingredients. Thanks John.

This is the second time I made this dish and I love it. I use the leftover roast to make Ban mi sandwiches . So tadty

Made this exactly as recipe directed and I am thoroughly impressed. My Nona made porchetta for Sunday family dinners. It was always delicious and flavorful. Chef John’s baby porchetta is a great adaptation to traditional porchetta. The meat is tender and juicy, while the season paste is bursting with flavor. Your kitchen will smell absolutely amazing. What does it say about a recipe when the bacon is almost an afterthought?!

I didn’t use the fennel because I didn’t have any. However I added fresh dill weed. My fathers family are from Northern Italy and only used dill, garlic, salt and pepper.