For most of us getting back to the daily grind of work and reality after the holidays, it's been rough. If you're located on the East Coast or pretty much anywhere that's not Southern California (not bitter or anything), the freezing cold weather certainly doesn't help. For me, what I always crave in the dead of winter, in that soulless terrible period of cold between January and April(ish), is a huge, massive hunk of roasted meat. Vegetarians, look away now.
Luckily, Bon Appetit magazine - as they always do - came to the rescue with this recipe for an easy weeknight porchetta. Normally, porchetta is a fairly complex and long-winded dish that takes a long time to make, involving big cuts of pork shoulder, a lot of tying, rolling and roasting time, all culminating in a deliciously moist cut of meat that's incredibly flavored and moist.
With this condensed version of the dish, which I adapted slightly from what BA suggests, we rely on bacon (REJOICE) to help keep the pork moist as it's roasting and a ton of fresh herbs to help cut through the heaviness of all that protein.
4 garlic cloves, plus 2 heads, halved crosswise (this means horizontally, not through the base)
2 sprigs of fresh rosemary, plus 4 sprigs, separated
1 tablespoon fennel seeds
1½ teaspoons kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1½-lb. pork tenderloin
6 slices of thick-cut bacon (original recipe says 4 slices but you want enough to cover the whole loin)
And there you have it - a hearty, flavorful crowd-pleaser of a meal. We served ours with some sauteed veg and couscous but no judgement at all if you want to just straight up tear into some slices on the cutting board. Also, leftovers would be awesome in a sandwich #justsayin.
One woman's journey to eat all the food. Or at least, most of it.