Entrees
Weeknight Porchetta
Weeknight Porchetta
4
Traditionally porchetta is a labor of love, made with a special cut of pork loin with skin still intact that takes hours to prepare. Here we make a version with similar flavors that can be enjoyed any night of the week.
Calories 211 (47% from fat) carb. 1g pro. 26g fat 11g sat. fat 4g chol. 86mg sod. 781mg calc. 14mg fiber 0g
Ingredients
- 1 small garlic clove
- 5 sage leaves
- 1 small rosemary sprig, leaves only
- 1 small thyme sprig, leaves only
- ¾ teaspoon fennel seeds, toasted and ground'
- ½ teaspoon crushed red pepper flakes
- 1 pound pork tenderloin
- 1 teaspoon kosher salt
- 6 bacon slices
Preparation
- Chop the garlic and the sage, rosemary and thyme. Combine together with the ground toasted fennel seed and crushed red pepper.
- Season the pork tenderloin with the teaspoon of salt. Then coat with the garlic herb mixture.
- Cut the bacon slices in ½ and wrap each over the length of the pork tenderloin, so completely covered. If time allows, let stand at room temperature for an hour.
- Place the pork into the Airfryer basket that has been placed in the baking pan and put into oven in the lowest rack position.
- Select Dual Cook. Select Roast at 375°F for 18 minutes and then Airfry for 5 minutes. When time expires, internal temperature should register to 145°F in the thickest part of the tenderloin. Allow to rest 5 minutes before slicing and serving.
