Pork is my protein of choice for Christmas dinner, whether it’s in the form of ham or my favorite pork cut, the tenderloin. This one is inspired by the many porchetta sandwiches I ate in Umbria, Italy. Porchetta is a rich pork roast that uses the whole pig and is liberally seasoned with rosemary, garlic, orange zest, fennel, and black pepper. So we’re doing that but with pork tenderloin and topping with optional bacon bits for some extra pork flavor. Once the pork is cooked, an easy pan sauce comes together using oranges, garlic, rosemary, and dijon that you can spoon on top of your pork.
Ingredient highlight
Pork! Is a great source of protein and nutrients like vitamin B6, vitamin B12, potassium, selenium, iron, magnesium and zinc. The leaner the cut of pork, the more concentrated those nutrients will be. So (unfortunately) eating bacon doesn’t give you the same health benefits as eating ham, pork chops, or pork meatballs!
Servings 6
Prep Time 20 minutes 
Cook Time 30 minutes Ingredients
- 2 (1lb) pork tenderloins, tough silver skin trimmed off if needed
- 1 ½ tsp kosher salt, divided
- 2 tbsp fennel seeds, ground*
- 4 tbsp olive oil, divided
- 6 cloves garlic (4 grated, 2 thinly sliced)
- 2 tbsp finely chopped fresh rosemary + 2 sprigs**
- 1 orange, zested (optional)
- 1 tsp black pepper
- 4-6 slices bacon, chopped (optional)***
- ¼ cup orange juice (from 1-2 oranges)
- 1 orange, thinly sliced into rounds****
- ½ cup water
- 1 tbsp red wine or apple cider vinegar
- 1 tbsp dijon mustard
- *A coffee grinder can also act as a spice grinder but I like to have one for each. If you don’t have one, using ground fennel or dried oregano would work. Alternatively, you can grind fennel by hand in a mortar pestle or add to a zip top bag and crush well with the back of a heavy skillet.
- **You could sub with 2 tsp dried rosemary and crush/grind it up similar to the fennel. If using fresh, chop it as finely as possible.
- ***If you prefer to bake your bacon in the oven (or cook in the microwave), you can do that separately and ahead of time.
- ****You can use the orange that you zested or a fresh one.
Instructions
- Preheat the oven to 375F.
- Thoroughly pat the tenderloins dry with a paper towel. Sprinkle all over with 1 teaspoon of salt.
- In a small bowl, stir together the ground fennel, 3 tablespoons oil, 4 grated garlic cloves, rosemary, orange zest (if using), remaining ½ teaspoon salt, and pepper. Rub all over the pork, making sure to cover the whole thing. If bits of rub or salt fall off, just roll the pork in it or press it on.
- In a 12-inch oven-proof skillet (cast iron is best), cook the bacon until very crispy, about 7-8 minutes (if using). Transfer to a paper towel lined plate. Leave all but 1 tablespoon of fat in the pan.
- If skipping bacon, add remaining 1 tablespoon oil to the pan and swirl to coat. Once the oil is hot and shimmering, add the tenderloins, pressing them down gently, and cook undisturbed for 4-5 minutes, or until deeply browned. Flip and cook on the other side for about 2 minutes.
- Transfer to the oven and bake for 10-20 minutes, or until an instant read thermometer inserted into the thickest part is 145F (times will vary depending on thickness). Transfer to your cutting board and let it rest for at least 5 minutes.
- To the pan over medium-high heat, add the 2 sliced garlic cloves, rosemary sprigs, orange juice, orange slices, and ½ cup of water. Scrape up any bits stuck to the pan and simmer until the sauce is reduced and thickened a bit, about 5 minutes. Turn off the heat, push the oranges/rosemary to one side of the pan (or just transfer them to your serving platter) and whisk the vinegar and mustard into the sauce (tilting the pan if needed). Taste and season with salt. If you want it thicker, you can continue to simmer for a bit. It will thicken up as it cools down.
- Slice the pork into medallions and arrange on a large serving platter. Pour any juices from the cutting board back into the pan sauce. Scatter the orange slices and rosemary sprigs around the pork. Pour the pan sauce down the middle of each tenderloin. Top with bacon and pepper and serve. Keep a sauce spoon nearby so you can spoon the juices onto your plate.
Items you can prep ahead (optional)
- Grind up 2 tbsp fennel seeds
- Make the spice rub/paste a day ahead
- 6 cloves garlic (4 grated, 2 thinly sliced)
- Cook 4 slices bacon (chopped or whole)
- Squeeze ¼ cup orange juice
- Slice 1 orange into rounds
Substitutions:
- This recipe cannot be made vegan, apologies! These Cauliflower Steaks with Creamy Miso Herb Sauce would make a fun vegan main.
- Use thyme in place of rosemary or you could skip the rosemary and add an extra tablespoon of fennel or any other spices you want.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftover pork with sauce in the microwave until warmed through. You could also reheat in a skillet on the stove.
- Stir in a splash of water or vinegar to loosen up the sauce.
- Leftover pork pairs well with any sides or starches.
