1. Preheat the oven to its highest setting, about 240C / 475F
2. Place pork loin fat side down on the work surface. Cut a slit in the middle of the side of the loin. Stop about 2-3 cm (about 1 inch) before the outer end. Do not go all the way through! Open it out like a book.
3. Cover the entire inside open surface with the salt and pepper. Reserve a bit of salt and pepper for later.
4. Cover the entire inside open surface with the sage. Reserve a bit of sage for later.
5. Distribute the grated garlic and then the lemon zest over one half.
6. In a small bowl combine the olive oil and feta. Stir with a fork to crumble the feta (do not mash) which will allow the oil to be absorbed better (it does not have to be completely absorbed).
7. Spread the crumbled feta and oil mix over one half of the open loin
9. Spread the chopped cilantro (or flat leaf parsley) over the feta
10. Beginning at one end, roll the pork loin, tucking its edge into the center as you roll (like rolling up a mat or sushi roll)
11. Secure the pork roast with either kitchen string or with toothpicks. Toothpicks are easier to remove without disturbing the bacon, but either method will work.Please see the safety note in the FYI section
12. Beginning at one end, wrap the outside of the roast with a strip of bacon. Stagger the start and end of where you place each strip of bacon. Slightly overlap each layer until you have completely covered the entire roast. Add an extra strip of bacon at each end to secure and prevent unravelling.
13. Sprinkle the reserved salt, pepper and sage on the bacon covering.
14. Place the prepared pork roast on a raised platform inside a high rimmed tray (or lid of a roasting pot). Place uncovered in the middle position in the oven. Roast at the preheated high temperature for 10 to 15 minutes to crisp the bacon.
15. Reduce the oven temperature to 180C (360F) and roast uncovered in the oven for about one hour or until the internal meat temperature is about 65-70C or 150–155F and the meat slightly pink and tender. The exact time will depend on the thickness of your pork loin roast and your oven. Adjust the cooking time accordingly.
16. Before cutting, rest the pork in a warm place for 10 to 15 minutes. Each serving in this calculation was about 137 g (4.8 oz.). This was a very generous serving and you may want less.
If you are uncertain about how well done the middle of the pork roast is, it might be a good idea to use a meat thermometer or an instant-read meat thermometer inserted into the pork, but not in the stuffing. The pork roast is done when the internal temperature is 65–70C (150-155F). If you roast it too long the meat will be dry and tough. The ideal is just slightly pink and juicy.
You can serve whatever vegetable side you prefer but Roasted Lemon and Parmesan Broccoli is good because the lemony flavors of both dishes complement each other. An alternative vegetable to serve with this meal would be Asparagus Wrapped in Prosciutto. Likewise the desert, if you still have room for some, should be light and also have a lemon or vanilla flavor not to overpower the main meal.
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