Pork Tenderloin Recipe
The best pork tenderloin with the flavors of Umbrian Porchetta in only 10 ingredients
Ingredients
6 servings
Instructions
- Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.
- Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
- Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.
- Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.
- When the pork is has reached your desired temp, remove and rest for 5 min. Slice, then serve with salsa verde.
Nutrition per serving
425kcal
💰 Cost Estimate
Total Ingredients
$8227.00
$8227.00
Per Serving
$1371.00/serving
$1371.00/serving
🏠 Savings
~$16454.00 vs buying!
~$16454.00 vs buying!
📋 Price Breakdown (81% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| pork tenderloin | 2 lb | $220.00 |
| olive oil | 1 tbsp | $21.00 |
| fennel seeds | 1 tbsp | - |
| rosemary | 1 tbsp | - |
| sea salt | 1.5 tsp | $2.00 |
| freshly ground pepper | 1.5 tsp | $33.00 |
| lemon zest | 1 tbsp | $88.00 |
| olive oil | 0.5 cup | $166.00 |
| fresh flat leaf parsley | 2 cup | $1223.00 |
| Parmigiano Reggiano cheese | 0.25 cup | $78.00 |
| fresh rosemary | 1 tbsp | $30.00 |
| fennel seeds | 1 tsp | - |
| garlic | 2 cloves | $395.00 |
| juice of 1 lemon | 1 l | $5882.00 |
| salt | 0.5 tsp | $1.00 |
| lemon zest | 1 tbsp | $88.00 |
*Estimated market prices, may vary by region
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