Lay the pork loin flat with one long side on your right (or left if you're left-handed). Lightly pressing the top with one hand, cut the pork horizontally in the middle without going all the way through. Just like splitting a bun.
Turn the pork loin so that the cut side is on your right (or left if you're left handed). Again pressing the top lightly with one hand, cut through the upper half horizontally (going in the opposite direction of the first cut) again without going all the way through. Do the same with the lower half.
Pull the pork loin open. You should now have a larger but thinner slab of pork. Place a sheet of cling film over it. Pound with a mallet so that the meat is of uniform thickness. Somewhere between 1/4 to 1/2 inch thick is good.
Discard the cling film. Rub the salt and pepper all over the surface of the pork (not on the underside though).
Mix together the chopped sun-dried tomatoes, bacon, minced garlic and oregano. Spread on the pork.
Starting with one long end of the meat, roll it away from you as tightly as you can until the filling is enclosed. You may optionally divide the rolled pork into two portions at this point.
Take a sheet of aluminum foil and wrap the rolled pork in it. If you divided the rolled pork into two portions, wrap them in foil separately.
Heat the cooking oil in a frying pan. Drop in the foil-wrapped rolled pork and sear on all sides. Alex learned this in culinary school. Searing without loss of moisture. It is, of course, optional. But it is more convenient than tying up the rolled pork with twine and browning it.
Unwrap the rolled pork and transfer to a rack positioned over a baking pan. If you seared the meat sufficiently, it will not unroll when unwrapped. Bake at 400F for about 45 minutes.
Take the bacon-stuffed rolled pork out of the oven. Cover loosely with foil and rest for 15 minutes.
Slice the rolled pork into half-inch rings. Serve with your favorite salad.
Tips you shouldn't ignore. :)First, this is not pork tenderloin. This is the kind of loin one would use to make roast pork. It can be blade loin, center loin or sirloin. I leave it to you to choose which kind of loin to use. Note, though, that the ideal loin should have a thin layer of fat on one side. When the pork goes into the oven, it is positioned so that the surface with the fat is on top. As it melts, the fat will drip into the lean meat to help keep it moist. It will also give the rolled pork loin better color because fat browns better than lean meat.Second, use fatty bacon for the stuffing. You won't get lovely flavors from fatless bacon.Third, sun-dried tomatoes soaked in olive oil is preferred. The oil plus the bacon fat moisten the inside of the rolled pork and help keep the meat succulent.Fourth, and this is where we made a mistake, this bacon-stuffed pork loin is best sliced and served after resting for fifteen minutes. Apparently, keeping the rolled pork in the fridge overnight, even if tightly wrapped and sealed, results in loss of juices. The one we had for dinner last night was much more moist than the one we had for lunch today.
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