Weeknight Porchetta

Makes 4 servings

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
     nonstick cooking spray

Nutritional information per serving (based on 4 servings):
Calories 184 (43% from fat) • carb. 2g • pro. 27g • fat 8g • sat. fat 3g chol. 72mg • sod. 581mg • calc. 7mg • 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 half and wrap each over the length of the pork
tenderloin, to completely cover.
4. If time allows, let stand at room temperature for an hour.
5. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray.
6. Place the prepared pork onto the prepared basket. Place into the
oven in rack position 1. Select Dual Cook. Select Roast at 375°F
for 18 minutes and then AirFry at 400°F for 5 minutes.
7. When time expires, internal temperature should register 145°F in the
thickest part of the tenderloin. Allow to rest 5 minutes before slicing
and serving.