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.
1small garlic clove
1small rosemary sprig, leaves only
1small thyme sprig, leaves only
¾ teaspoon fennel seeds, toasted and ground
½ teaspoon crushed red pepper flakes
1pound pork tenderloin
1teaspoon kosher salt
6 bacon slices
Calories 211 (47% from fat) carb. 1g pro. 26g Fat 11g sat. fat 4g chol. 86mg sod. 781mg calc. 14mg Fiber 0g
1.Chop the garlic and the sage, rosemary and thyme. Combine together with the ground toasted fennel seed and crushed red pepper.
2.Season the pork tenderloin with the teaspoon of salt. Then coat with the garlic herb mixture.
3.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.
4.Place the pork into the Airfryer basket that has been placed in the baking pan and put into oven in the lowest rack position.
5.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.