1slabpork loin with fat on the surface(not tenderloin, please!) about 500 grams
100gramssmoked belly bacondiced
1largeonionpeeled and finely chopped
Cut the pork so that you have a large piece that is uniformly about a quarter of an inch thick. You can ask the butcher to do this for you; just tell him you want it prepared as for morcon.
Take about two teaspoonfuls of (refined) salt or two tablespoonfuls of rock salt and spread on both sides of the meat, rubbing the salt in.
Place in a covered container and let sit in the fridge for about 6 hours.
Take the meat from the fridge and rinse off the salt under the tap.
Pat the meat dry with absorbent kitchen paper.
Lay it flat, fat side down, and spread the bacon over the entire surface.
Sprinkle the onion, basil and rosemary evenly over the bacon. Season with lots of freshly ground pepper.
Roll up tightly and wrap in aluminum foil, tucking in the edges. No, you don’t need to string the meat.
Bake in a preheated 170C oven for 40 minutes.
Remove from the oven and allow to cool for about an hour without removing the wrapping. If you slice the meat while still hot, it will crumble. So, let it cool for a while.
After the meat has cooled, peel off the foil and cut the rolled porkloin into half-inch slices.
Since this was a kitchen experiment, I served it without sauce or dressing. Maybe I will next time. Or maybe not. The rolled porkloin was so tender and moist and exploding with flavors and I have half a mind to say that a sauce or a gravy will just ruin it. If you feel that a sauce is essential, I suggest that you keep it light. Mayo with crushed cucumber is an option.
Rolled porkloin with bacon, basil and rosemary printed from https://casaveneracion.com/rolled-porkloin-with-bacon-basil-and-rosemary/ for personal use only. Not for republication nor distribution.