Pork Tenderloin Recipe

Ingredients

• 907 g (2 lb)pork tenderloin
• 15 ml (1 tbsp), or more if neededolive oil
• 15 ml (1 tbsp)fennel seeds
• 15 ml (1 tbsp), chopped (about one 25–30 cm sprig)rosemary
• 7.5 ml (1½ tsp)sea salt
• 7.5 ml (1½ tsp)freshly ground pepper
• 15 ml (1 tbsp; zest of ½ lemon)lemon zest
• 120 ml (½ cup)olive oil
• 480 ml (2 cups)fresh flat-leaf parsley, roughly torn (about 1 bunch)
• 25 g (¼ cup)grated Parmigiano Reggiano
• 15 ml (1 tbsp), choppedfresh rosemary
• 5 ml (1 tsp)fennel seeds
• 2garlic cloves
• Juice of 1lemon
• 2.5 ml (½ tsp), or to tastesalt
• 15 ml (1 tbsp; zest of ½ lemon)lemon zest

Instructions

1. 1

   Warm the pork

   Leave the pork on the work surface while you prepare the rub. Meanwhile, preheat the oven to 200°C (400°F).

2. 2

   Mix the rub

   In a small bowl, combine the fennel seeds, rosemary, sea salt, pepper and lemon zest.

3. 3

   Season the tenderloin

   Coat the pork tenderloins with olive oil, then rub the spice mixture evenly over them.

4. 4

   Roast and blend

   Place the tenderloins on a rack over a baking tray and roast for 20 minutes, or until the centre reaches 54°C (130°F). While they cook, put all the salsa verde ingredients except the lemon zest in a blender and blend until smooth. Taste and add extra salt and pepper if needed, then drizzle a little olive oil over the salsa and finish with the lemon zest.

5. 5

   Rest and serve

   Once the pork reaches your desired temperature, take it out of the oven and leave it to rest for 5 minutes. Slice and serve with the salsa verde.

What is Umbrian porchetta?

Porchetta is an Italian roast pork traditionally seasoned with herbs and aromatics. This tenderloin takes inspiration from the flavours associated with Umbria, especially fennel and rosemary, without the longer roasting time of a larger joint.

The tenderloin cooks quickly, while a fresh parsley, lemon and cheese salsa verde provides a lively contrast to the savoury rub.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 42g protein, 4g carbs, 28g fat.

Most of the protein comes from the pork, while the olive oil and cheese contribute much of the fat. The small amount of carbohydrate comes mainly from the parsley, lemon and other plant ingredients. Serve with vegetables or a salad, and add a measured portion of potatoes or bread if you want a more substantial plate.

The fennel and rosemary rub

Fennel seeds: crushing or rubbing them between your fingers before mixing can help release their aroma, while keeping them whole gives the rub a little texture.

Lemon zest: use only the coloured outer peel for a fragrant citrus note. The recipe uses zest in both the pork rub and the salsa verde.

Getting the pork ready

Room temperature: the recipe has you leave the pork out while preparing the rub, so it is not going straight from the fridge to the oven.

Even coating: spread the oil over the tenderloins first, then work the rub across the surface so the seasoning is distributed before roasting.

Roasting and checking doneness

Rack and tray: the rack holds the pork above the baking tray while it roasts. Arrange the tenderloins on it without overlapping them.

Temperature cue: the method gives 20 minutes as a guide and calls for checking the centre for 54°C (130°F). Use a meat thermometer in the thickest part, and follow the recipe’s instruction to remove the pork once it reaches your desired temperature.

Making the salsa verde

Blend: combine the parsley, olive oil, Parmigiano Reggiano, rosemary, fennel seeds, garlic, lemon juice and salt until smooth.

Finish: taste the sauce and adjust the salt and pepper if needed. The finishing drizzle of olive oil and the reserved lemon zest go on after blending.

Resting and serving

Rest: leave the cooked pork for 5 minutes before slicing so it has time to settle after roasting.

Serve: spoon or offer the salsa verde alongside the slices. Potatoes, bread or a simple green salad make practical accompaniments.

Recipe notes & tips

• Have the rub and salsa ingredients ready before the pork goes into the oven.
• Use a small, sharp knife or a fine grater to zest the lemon without including the bitter white pith.
• Check the temperature in the thickest part of the tenderloin.
• Taste the salsa verde before serving and add salt or pepper only if needed.
• Slice the pork after its 5-minute rest and serve it with the salsa verde.

Variations

• More lemon: add a little extra lemon juice to the salsa verde after blending.
• Coarser salsa: pulse the sauce briefly instead of blending it until completely smooth.
• Extra herbs: add more parsley to the salsa verde while keeping the other ingredients in proportion.
• Garlic-forward: blend in an additional garlic clove for a stronger savoury note.
• Side vegetables: serve with roasted or steamed vegetables for an easy accompaniment.

Common mistakes to avoid

• Skipping the thermometer: check the centre of the thickest part rather than relying on the 20-minute guide alone.
• Cutting too soon: resting for 5 minutes helps the pork settle before slicing.
• Using the zest pith: grate only the coloured lemon peel to avoid bitter flavours.
• Over-blending: stop once the salsa verde is smooth so it does not become warmer from extended blending.
• Forgetting to taste: check the salsa before serving and adjust salt and pepper if needed.

How to store

Refrigerate leftover pork and salsa verde separately in airtight containers and use within 3 days. Reheat the pork gently until hot, or serve it cold; bring the salsa verde to room temperature and stir before serving.

Frequently asked questions