Pancetta Porchetta

1 T fresh rosemary chopped

1 T crushed fennel seed

1 T olive oil

1 t minced sage

1 t red pepper

1 t lemon rind

1/4 t kosher salt

4 cloves garlic, chopped

1 pork tenderloin (1.5 lb)

3-4 pancetta slices

Preheat oven 425

Mix all spices, rub on pork

Wrap pancetta around tenderloin. It should provide about 1/2 cover

Roast 25 to 30 minutes

Rest 10 minutes