Porchetta

• 2+ garlic cloves finely chopped
• 1 T coarsely chopped fresh rosemary or 1 t dry
• 1 T fennel seeds, coarsely chopped
• 1½ t kosher salt
• EVOO
• Freshly ground black pepper
• 1 1½-lb. pork tenderloin
• 4 slices bacon

• Preheat oven to 425°. 
  Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 T oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Drizzle with EVOO. 
• Roast until 145° for medium, 40–45 minutes. Let rest 10 minutes before slicing.