To be able to roll the pork loin into a neat log, it is essential that it is of uniform thickness. You may ask your butcher to prep the meat for you. If not, butterfly the pork loin then pound to a thickness of about half inch.Dried rosemary can be tough to chew even after cooking. Soften the herb by soaking it in olive oil for about ten minutes before assembling the dish.
1 ½tablespoonsdried rosemarysoftened in one tablespoon olive oil
Instructions
Lay the pork in a wide container.
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.
Cover the container tightly 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.