Step-by-Step Instructions:
1. Butterfly the Loin:
Using a sharp knife, cut the pork loin open like a book, laying it flat like a sheet—without cutting all the way through. (Or ask your butcher to do this for you.)
2. Season the Meat:
Sprinkle both sides with salt, pepper, garlic (if using), and your choice of herbs.
3. Add the Filling:
Lay the cheese evenly over the open loin, then top with bacon.
Optional: Add extras like spinach, bell peppers, or mushrooms for a more complete version.
4. Roll It Up:
Carefully roll the loin into a tight cylinder. Secure it with kitchen twine or toothpicks to hold its shape while cooking.
5. Sear the Loin:
In a hot skillet with a little olive oil, sear the pork on all sides until golden brown.
6. Bake:
Transfer the pork to an oven-safe baking dish. Roast at 180°C (350°F) for 30 to 40 minutes, or until fully cooked and juicy inside.
7. Rest and Serve:
Let the pork rest for a few minutes before slicing—this helps retain the juices. Slice into rounds and serve hot
