This is a shortcut Porchetta recipe that yields a beautiful and delicious bacon-wrapped pork roast flavored with garlic, rosemary and fennel. Serve with mashed potatoes or creamy polenta and a mushroom pan gravy made from the roast drippings.
(Adapted from a recipe courtesy of BonAppetit.com, April 2015)
Serves 8 to 10
8 garlic cloves, finely chopped; plus 2 heads, halved crosswise
2 Tbsp coarsely chopped fresh rosemary, plus 6 sprigs
2 Tbsp fennel seeds, coarsely chopped or ground with a mortar and pestle
4 Tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1 3 to 4 lb pork loin roast
8 slices thick-cut bacon
Toss chopped garlic, chopped rosemary, fennel seeds, salt and 2 tablespoons oil in a small bowl; season with pepper.
At least 2 hours before roasting and preferably overnight, rub garlic mixture all over pork and wrap the bacon strips around the pork. Refrigerate until about 45 minutes before roasting.
Preheat oven to 425F.
In a large roasting pan, place a rack in the center and place a piece of foil in the rack. Place the bacon-wrapped pork roast in the rack with the end-sides of the bacon on the bottom where the foil has been placed. Place the halves of garlic and sprigs of rosemary in the pan and drizzle with the remaining oil.
Roast until an instant-read thermometer registers 145F, about 60 – 75 minutes, total. Transfer to a cutting board and let rest for at least 10 minutes before slicing to serve.