Recipe: Quick and Easy Porchetta

Serves 6.

Note: Rosemary, garlic and fennel seeds infuse the pork loin, inside and out. Pancetta is wrapped around the loin to add flavor and ensure that the loin won't dry out during cooking. The result is an ultra-flavorful porchetta that's easy enough for a weeknight, but special enough for the weekend. From Meredith Deeds.

• 2 tbsp. chopped fresh rosemary

• 1 tbsp. chopped fresh sage

• 1 tbsp. chopped garlic

• 2 tsp. fennel seeds

• 1 tsp. salt

• 1/4 tsp. red pepper flakes

• 1 (2 1/2 lb.) pork loin or 2 pork tenderloins

• 8 slices pancetta or thinly sliced bacon

Directions

Preheat oven to 425 degrees. Spray a large baking dish with cooking spray.

On a cutting board, make a slice lengthwise down the middle of the pork loin, on the opposite side of the fat, to within 1/2-inch of the other side. Open the loin up like a book and smear 1/3 of the herb-salt mixture all over the inside of the loin. Turn it over and smear the remaining mixture over the outside.

Close the loin back up and wrap the bacon slices around the pork loin, tucking ends underneath. If any herb mixture remains on the cutting board, scoop it up and rub it on the on top of the pancetta-covered roast.

Roast until an instant-read thermometer inserted into thickest part of the pork registers 145 degrees for medium, about 30 to 40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Nutrition information per serving:

Calories280Fat14 gSodium630 mg

Protein34 gCholesterol100 mgDietary fiber0 g