A browning technique that my daughter learned in culinary school was used here. The stuffed pork was wrapped in foil and seared in a pan. Searing without loss of moisture and more convenient than tying up the rolled pork with twine and browning it.For the stuffing, 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.
Lay the pork loin flat with one long side on your right (or left if you're left-handed). While 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 a quarter to half an 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.
Take a sheet of aluminum foil and wrap the rolled pork in it.
Heat the cooking oil in a frying pan. Drop in the foil-wrapped rolled pork and sear on all sides.
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 and serve with your favorite salad.
Notes
More pork stuffing ideas.Left: The most basic stuffing of chopped garlic, onion and tomatoes.Right: The stuffing consists of diced belly bacon, chopped onions and dried basil and rosemary.