Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$53 At Amazon
Cutting Board
$10 At IKEA
Small Bowl
$35 At Amazon
Rimmed Baking Sheet
$35 $32 At Amazon
13x9" Baking Dish
$23 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Cut 2 whole heads of garlic in half crosswise. Strip leaves off 1 rosemary sprig, discard stem, and finely chop leaves. Finely chop 1 Tbsp. fennel seeds.
Step 2
Mix chopped garlic, chopped rosemary, chopped fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
Step 3
Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).
Step 4
Scatter remaining 4 rosemary sprigs in a large baking dish and set tenderloin on top. Wrap 4 bacon slices around tenderloin, tucking ends underneath so bacon stays put.
Step 5
Nestle halved heads of garlic around tenderloin and drizzle with remaining 1 Tbsp. oil.
Step 6
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
Step 7
Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.
