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Porchetta Marinated Pork Tenderloin: easy and so delicious!

Porchetta Marinade for Pork Tenderloin

This recipe should be started the night before serving. Closely adapted from Lucy Vasirfirer.
Course Entree
Cuisine Italian
Author TheSpicedLife


  • 7 T extra virgin olive oil, divided
  • 1 t fennel seeds
  • 1/2 t black peppercorns
  • zest of 1 lemon
  • 6-8 cloves garlic, minced
  • 2 T minced fresh rosemary
  • 2 t minced fresh thyme
  • 1/4 t aleppo pepper or hot red pepper flakes
  • 1 t kosher salt
  • 2 pork tenderloins


  1. Place 6 tablespoons of extra virgin olive oil in a small bowl.
  2. Place the peppercorns into a small frying pan over medium heat. Shake the pan occasionally for 1-2 minutes. Then add the fennel seeds. Shake and toast until the spices are fragrant--do not let them burn. It will take around 1 minute.
  3. Scrape the toasted spices into a spice grinder. Grind until coarsely ground.
  4. Scrape the spices into the olive oil and then add the lemon zest, garlic, rosemary and thyme, aleppo pepper and salt. Whisk until everything is evenly incorporated.
  5. Trim the silver skin off of the pork tenderloin
  6. Place the marinade into a ziplock bag and add the trimmed pork tenderloin. Squeeze the air out of the bag and seal. Massage the marinade into the pork. Place into the refrigerator overnight.
  7. When you are ready to cook the pork, preheat the oven to 400 F.
  8. Place a large oven-safe (NOT nonstick) skillet over medium high heat. Add one tablespoon of extra virgin olive oil. When it is hot, add the pork. Brown on one side, about 6-8 minutes. Turn the pork over and then place in the oven. Roast until desired doneness--for me that is an internal temperature of about 145 F.
  9. Remove from the oven and let sit for 10 minutes before slicing.