“The bacon adds a smoky depth to the dish, while also helps the meat stay juicy and tender.”
Prep/cook: 2hrs – Serves: 5–6
Ingredients
1.5 kg pork tenderloin
12 strips of thick cut smoky bacon
120g nduja
1 tablespoon extra virgin olive oil
1 tablespoon sea salt
1 teaspoon fennel seeds
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely chopped
Freshly ground black pepper
For the aromatic stuffing
2 generous handfuls fresh breadcrumbs
50g freshly grated Parmesan cheese
1 small bunch Italian parsley, finely chopped
Zest of 1 fresh lemon
1 tablespoon extra virgin olive oil
For roasting
1 cup quality dry white wine
2 fresh rosemary sprigs
Method
Start by preparing the tenderloin: trim any excess fat carefully, then slice it open. Season with olive oil, salt, pepper, fennel seeds, garlic, and rosemary.
For the aromatic stuffing, mix breadcrumbs, Parmesan, parsley, lemon zest, and olive oil in a bowl until well combined. Spread the nduja evenly across the center of the pork belly, then layer the breadcrumb mixture on top, pressing gently to adhere.
Roll the tenderloin into a tight cylinder to secure the stuffing, then wrap the entire piece of meat using the smoky thick cut bacon rashers.
Roast in an oven preheated to 425˚F for 25 to 30 minutes or until the bacon is crisp and the internal temperature of the tenderloin registers at least 145˚F on a meat thermometer or instant read thermometer. Remove from oven and let stand 5 minutes before slicing and serving.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) at the thickest part. Let the pork rest for 15 minutes before slicing to preserve its succulence. Serve with roasted vegetables and baked potatoes.
Pro tip: This dish pairs wonderfully with roasted vegetables or a fresh green salad. As a leftover, it keeps in the fridge for up to three days and makes a fantastic cold sandwich filling.
