Many years ago during a trip to Italy, I remember stopping at a roadside stand somewhere near Florence to buy “porchetta.” From my first bite of this intensely flavored grilled pork, I was smitten. The porchetta (pronounced por-ket-ah) was prepared with a whole boned pig that was stuffed with garlic and herbs, then rolled, and cooked slowly on a spit. Vendors served the fork-tender pork as an exquisite sandwich layered between bread slices.
Over time, I discovered many recipes for porchetta, but all required long, slow grilling, and I never seemed to have enough free time to try them. Then, this summer I had a eureka moment! Why not use the traditional seasonings of fennel seeds, rosemary, sage, and garlic as a rub for pork tenderloins. For my adaptation I slathered the tenderloins with an herb and garlic olive oil mixture, before marinating them for several hours. Then I browned Continue reading