Weeknight dinners can still include a roast. We’ve cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as traditional it is equally delicious.
Prep Time: 1 hr
4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tbsp. coarsely chopped rosemary, plus 4 sprigs
1 tbsp. fennel seeds, coarsely chopped
1½ tsp. kosher salt
2 tbsp. olive oil, divided
Freshly ground black pepper
1 kilo pork tenderloin
4 slices bacon
“We cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as traditional, it is equally delicious.”
Preheat oven to 220°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tbsp. oil in a small bowl and season with pepper.
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; chill pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil.
Roast until a meat thermometer inserted into thickest part of tenderloin registers 85° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.