Name: Weeknight Porchetta with Lemony Broccolini
Total time: 30 min
Yield: Serves 4
Ingredients: 1 teaspoon fennel seeds; Salt and pepper; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon minced fresh thyme; 1/2 teaspoon garlic powder; 2 (1-pound) pork tenderloin, trimmed; 8 thin slices prosciutto; 2 tablespoons extra-virgin olive oil; 1 pound broccolini, trimmed and cut into 2-inch lengths; 2 teaspoons grated lemon zest plus 1 tablespoon juice

Why This Recipe Works

For a quick meal with the slow-cooked flavor of porchetta, we season the tenderloin before wrapping it in prosciutto.

Before You Begin

If your broccolini stems are more than ½ inch in diameter, cut them in half lengthwise before cutting them crosswise into 2-inch lengths.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack in rimmed baking sheet. Combine fennel seeds, 1 teaspoon salt, ½ teaspoon pepper, rosemary, thyme, and garlic powder in bowl. Sprinkle pork with spice mixture. Wrap each tenderloin with 4 slices of prosciutto.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to prepared wire rack. Roast until meat registers 135 degrees, 12 to 15 minutes. Tent pork with foil and let rest for 5 minutes.

Meanwhile, heat fat left in skillet over medium-high heat until just smoking. Add broccolini, ¼ cup water, ½ teaspoon salt, and ¼ teaspoon pepper; cover and cook until crisp-tender, 6 to 8 minutes. Off heat, stir in lemon zest and juice. Slice pork ½ inch thick and serve with broccolini.