If you are lucky enough to have ever traveled to Rome, you have probably seen porchetta on menus at restaurants and even street vendor signs.  Popular in central Italy, this culinary marvel is basically a deboned pig stuffed with herbs, spices, more meat, rolled and slowly cooked over wood until tender and incredibly moist.  One bite of this Italian delicacy and you’ll be addicted, promise!  I was super excited to see this recipe for an ‘cheater’s’ porchetta in a recent issue of Bon Appetit magazine.  With all of the yummy flavors of the traditional, slow-cooked version, this version is much less time consuming but just as delicious.  First, you rub the pork tenderloin with a mixture of fennel seeds, oil, garlic, rosemary and salt and then you wrap the pork in bacon. The combination of flavors here is incredible as is the moisture that the bacon imparts on the tenderloin itself. Roast alongside rosemary sprigs and garlic heads (or scallions as I did) and you will be transported to Rome in one bite.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/weeknight-porchetta)

Tagged: bacon, Bon Appetit, fennel seeds, garlic, Italy, porchetta, pork, pork tenderloin, rosemary