Shortcut Oven-Roasted Porchetta with Herb Gnocchi
Recipe - Lyndale Liquor
Shortcut Oven-Roasted Porchetta with Herb Gnocchi
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 pkgs (13 oz each) Bertolli Herb Gnocchi
8 oz hardwood smoked bacon (regular cut)
18–19 oz pork tenderloin
2 teaspoons garlic powder
2 teaspoons dried parsley
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary
1 1/2 teaspoon dried basil
1 1/2 teaspoons fennel seed, ground
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Directions
- Heat oven to 425°F. Mix spices and pat on pork tenderloin, then wrap with bacon strips. Place on greased rack over a foil-lined sheet pan. Roast tenderloin for 30–35 minutes until the bacon is crisp and the thickest part of the pork reads 145°F. Remove from oven and let rest 5 minutes.
- Make gnocchi according to package instructions. Finish with fresh grated parmesan, cracked black pepper, and chopped fresh rosemary, if desired.
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 425°F. Mix spices and pat on pork tenderloin, then wrap with bacon strips. Place on greased rack over a foil-lined sheet pan. Roast tenderloin for 30–35 minutes until the bacon is crisp and the thickest part of the pork reads 145°F. Remove from oven and let rest 5 minutes.
- Make gnocchi according to package instructions. Finish with fresh grated parmesan, cracked black pepper, and chopped fresh rosemary, if desired.