In a small bowl, combine all the ingredients for the rub.
1 tsp. dried rosemary, 2 tsp. dried fennel seeds, 2 tsp. chili flakes, 1 tsp. freshly ground black pepper, 2 garlic cloves, Zest of 1 lemon, 2 tbsp. sea salt
Butterfly the pork tenderloin (see instructions here if you don’t know how). You can use a rolling pin on the meat to make it thinner and easier to roll up afterward.
1-2 lb. pork tenderloin
Sprinkle the inside of the pork with the rub, and rub it all over. Don’t use it all, though you’ll need some of the rubs later.
Mix the parsley and the rosemary together and sprinkle them on top of the loin as well.
2 tbsp. fresh parsley, 2 tbsp. fresh rosemary
Tightly roll the pork tenderloin and tie it with cooking twine.
Cooking twine
Rub the outside of the loin with the coconut oil and the rest of the rub.
Coconut oil
Place the meat in a covered dish and refrigerate for at least 6 hours.
Heat the oven to 250° F. and place the porchetta on a rack in a roasting pan. Cook in the center of the oven for 1 ½h. Then turn the oven up to 400° for 15 to 20 minutes to crisp the top of the tenderloin.
Remove from the oven and serve with fresh vegetables of your choice.