Ingredients:
• 4 pound pork loin
• 4 oz. bacon, chopped
• 2 TB spoons cracked fennel
• black pepper
•  salt
• 2 tablespoons chopped fresh rosemary
• 6 cloves garlic, crushed
• 6 tablespoons oil
• 1/2 cup white wine

Directions:
• Preheat oven to 425 degrees F.
• Butterfly pork loin to become a sheet 1 inch thick and about 8 inches by 14 inches.
• Mix bacon, fennel, salt, pepper, rosemary and garlic.
• Spread mixture over pork loin and roll up like a jelly roll.
• Tie with butcher’s twine and place in roast pan.
• Place in oven and roast 45 minutes, or until interior temperature is 140 degrees F.
• Pour the wine into the pan, being very careful because very hot steam will develop. Continue cooking for 30 minutes, basting the meat with the cooking juices.
• Remove and allow to rest for 10 minutes.
• Slice into 1 inch thick pieces and serve.

Print Friendly, PDF & Email