January 21, 2015 § 1 Comment
One of my favorite Free Day activities (day disconnected from work for non-Coach peeps) is to cook, and that’s what I did on my birthday. This was a super easy porchetta recipe fromthe January issue of Bon Appetit. To accompany the porchetta we had a simple salad, and thinly sliced roasted sweet potatoes.
Had an awesome birthday dinner over the weekend at our favorite local spot, Affresco, and indulged in their homemade Cavatelli!
We also packed lunches for a local charity- Uncle Pete’s.
The Weeknight Porchetta was super easy, but special. Great to serve at a dinner party, so that you have lots of time with your guests.
- 4 garlic cloves finely chopped; plus 2 heads, halved crosswise
- 1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
- 1 tablespoon fennel seeds, coarsely chopped
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 1½-lb. pork tenderloin
- 4 slices bacon
Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate 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 an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
May your days be many and your troubles be few. May all God’s blessings descend upon you. May peace be within you, may your heart be strong. May you find what you’re seeking wherever you roam.
– Irish Blessing