Cookbook Club - Alison Roman (& Bacon Wrapped Pork Tenderloin)

Cookbook club is easily the highlight of my month every month (sorry Kev).

It’s an excuse to bring old and new friends together. It’s also a reason to celebrate various different cooks that I admire - over the past few months we’ve celebrated: Ina Garten (QUEEN), Deb Perelman, & Gaby Dalkin - to name a few.

Before I get into this month’s featured chef / author I think I should share with you how I run each month’s cookbook club?

  • I try to keep it consistent as best I can, we almost always do the first Thursday of each month.

  • Cookbook club should technically be called cook blog club - because I try to chose a chef who has lots of recipes readily available online.

  • I send an email out following each cookbook club announcing the date of the next one, I give each attendee 1-2 weeks to say if they can attend. Afterwards once I have the group set, I send an email out asking people to sign up for dishes.

  • Instead of everyone bringing a mish-mash of wines I take it upon myself to get a case of red / rose (red for winter, rose for summer) and 6 bottles of white wine for each Cookbook Club. The next morning when our wine hangovers are thickest I venmo charge everyone $15-20 to settle up.

  • Seat the table! One of the best parts of cookbook club is bringing people together - I like to seat the table to help new people feel integrated into the group.

  • One of the things I love most about cookbook club is that it helps make cooking (and entertaining) accessible for some of my friends who may find it intimidating. I do try to pic a chef that is Keep the wine (and water) flowing and everything will be fine!

This month we celebrated Alison Roman - total boss babe and writer of the Dining In cookbook as well as contributor to Bon Appetit and New York Times. I’ve been a long time follower of Alison’s and I was beyond excited to feature her this month!

Last night I made Alison Roman’s Weeknight Porchetta - and let me tell you it was easy and DELICIOUS. I served it with a horseradish applesauce cause YOLO.


Bacon Wrapped Pork Tenderloin aka Weeknight Porchetta

adapted from Bon Appetit

Weeknight Porchetta, served with roasted potatoes and garlic.

Weeknight Porchetta, served with roasted potatoes and garlic.

  • 4 garlic cloves minced

  • 5 springs of rosemary

  • 1 tablespoon fennel seeds

  • 1 1/2 teaspoon kosher salt

  • 1 tablespoons olive oil

  • pepper to taste

  • 1 1 1/2 pound pork tenderloin

  • 4 slices of bacon halved

Preheat your oven to 425. Peel and finely chop 4 garlic cloves. Strip the leaves off 1 rosemary sprig, discard the stem and finely chop the leaves. Finely chop 1 tbsp fennel seeds.

Mix the copped garlic, rosemary, fennel seeds, salt, and 1 tbs of olive oil in a small bowl season with salt and pepper.

Rub Garlic mixture all over the pork tenderloin on a rimmed baking sheet. This can be done ahead of time - chill until ready to bake.

Scatter the remaining rosemary sprigs in a large baking dish - set pork tenderloin on top. Cut bacon slices in half, wrap each half slice around the pork tenderloin.

This is a deviation from the recipe - I have found that if you half the bacon it is easier to maneuver over the pork and you don’t end up with any flabby bits.

Roast for 30-40 minutes, or until a meat thermometer reads 145 degrees. Transfer to a cutting board and let rest for at least 10 minutes before slicing.