Preheat the oven to 425°F. Season the loin lightly on all sides with salt. Starting at one end of the loin, wrap one piece of bacon at a time to cover the whole tenderloin. Secure the ends of the bacon to the loin with toothpicks.
2
Place the bacon-wrapped tenderloin in a roasting pan and roast for 28 to 30 minutes, until the pork is cooked through. (The internal temperature in the center should read 145°F.) Allow resting for 10 minutes before slicing and serving.
3
Store in an airtight container in the refrigerator for up to 4 days. To reheat, place the porchetta on a rimmed baking sheet in a preheated 425°F oven for 4 minutes or until warmed through.