If you're a bonafide pork lover like I am, this dish is Nirvana. Pork loin, ham, sausage meat and bacon all wrapped up in one tidy bundle. This can be done either in the oven or on the grill; if using a grill, use indirect heat with a drip pan.
The pork cut in the recipe may or may not be available to you. If not, you can substitute a large pork tenderloin of about 1-1/2 lbs.
12 thick slices bacon
1 lb Italian sausage, casings removed
1/2 lb thinly-sliced ham, proscuitto, Parma or Serrano ham
1 boneless pork loin centre roast, well seasoned with freshly ground black pepper
On a large cutting board, weave the 12 slices of bacon; 6 horizontally X 6 vertically.
Using your hands, spread out the sausage meat as evenly as possible over the bacon. Next, cover the sausage meat with the ham of your choice, overlapping the pieces slightly. Lastly, place the pork roast along an edge of the bacon concoction, and roll until roast is enveloped. Secure the closure with toothpicks, and place on a rack in a roasting pan, seam side down.
Roast in a preheated 350 degree oven until the pork reaches 160 degrees. Allow to sit, covered, for 15 minutes before carving.
The pork cut in the recipe may or may not be available to you. If not, you can substitute a large pork tenderloin of about 1-1/2 lbs.
12 thick slices bacon
1 lb Italian sausage, casings removed
1/2 lb thinly-sliced ham, proscuitto, Parma or Serrano ham
1 boneless pork loin centre roast, well seasoned with freshly ground black pepper
On a large cutting board, weave the 12 slices of bacon; 6 horizontally X 6 vertically.
Using your hands, spread out the sausage meat as evenly as possible over the bacon. Next, cover the sausage meat with the ham of your choice, overlapping the pieces slightly. Lastly, place the pork roast along an edge of the bacon concoction, and roll until roast is enveloped. Secure the closure with toothpicks, and place on a rack in a roasting pan, seam side down.
Roast in a preheated 350 degree oven until the pork reaches 160 degrees. Allow to sit, covered, for 15 minutes before carving.
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