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Porchetta [porˈketta], sometimes also spelled as porketta, is a savory, fatty, and moist boneless pork roast of the Italian culinary tradition. A really great porchetta should be melting tender, with an almost startlingly crispy skin. It really takes time to achieve these results perfectly. Sometimes it’s okay to cut a few corners though. Use this easy recipe to make the classic Italian dish with bacon and skip the multi-day air-drying process. It’s not very traditional, but it sure is really delicious.

Cook up this glorious porchetta recipe for your next Italian or dinner feast. A true porchetta roast is made from whole suckling pig, stuffed with flavorings such as fennel, herbs, and indeed its own offal, cooked over a pit until perfectly tender. This is, of course, a bit much to ask for the typical home cook, so this recipe has captured all of the unique flavors of an authenticate porchetta and adapted them into something much more easy to handle at home and using pork belly and loin – the results are stunning.

Serve this tasty pork roast with Lyonnaise Potatoes, Fried Smashed Potatoes with Lemons or Slow Cooker Garlic Parmesan Potatoes. Also goes well with Oven Roasted Broccoli or Roasted Asparagus.




Porchetta [porˈketta], sometimes also spelled as porketta, is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition.

  • Author: Alison Roman
  • Prep Time: :20
  • Cook Time: :40
  • Total Time: 1:00
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


Units Scale
  • 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
  • 1 tablespoon coarsely chopped rosemary, plus 4 sprigs
  • 1 tablespoon fennel seeds, coarsely chopped
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 1 1/2pound pork tenderloin
  • 4 slices bacon


  1. Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
  2. 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.
  3. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
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