BACON GARLIC AND HERB-STUFFED PORK LOIN

Ingredients

• ​​10 slices bacon, sliced crosswise (½ inch)
• ¼ cup finely chopped shallots
• 5 cloves garlic, chopped
• ½ cup chopped fresh Italian parsley
• 2 tbsp chopped fresh oregano
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
• 1 tbsp fennel seeds
• 1 tbsp grated lemon peel
• 2 tsp grated lime peel
• 1 tsp red pepper flakes
• 3 lb (1.5 kg) boneless pork loin roast
• 1½ tsp salt, divided
• 1 tsp freshly ground pepper, divided

Directions

1. Attach the rotisserie mounting bracket to the side of the barbecue if it has not already been done. Leaving burner off on one side, preheat natural gas barbecue on medium-high heat to 375˚F for 10 – 15 minutes.
2. Cook bacon in a large frypan over medium heat until crispy and fat is rendered, about 6 – 7 minutes. Drain off all, but 1 tbsp of bacon fat. Add shallots and garlic; sauté until softened, about 3 – 4 minutes. Remove from heat and cool slightly.
3. Combine bacon mixture, parsley, oregano, thyme, fennel seeds, lemon peel, lime peel and red pepper flakes together in a small bowl. Set aside.
4. To butterfly pork, place pork flat side down on a cutting board, with short end facing you. Using a sharp knife, about ½ inch from bottom of loin, cut pork parallel to cutting board to about ½ inch from side of roast. Pull pork up and away from your knife as you slice. Continue pulling and cutting until a long rectangle is achieved. Careful not to slice completely through the pork. The roast should lie flat.
5. Season with ½ tsp salt and ½ tsp pepper. Spread bacon mixture over pork, leaving a 1 inch border along the side edges. Tightly roll pork jelly-roll fashion. To secure pork, tie pork together every 2 inches using butcher’s twine. Season both sides of pork with remaining salt and pepper.
6. Thread pork onto rotisserie spit so that pork will hang over unlit side of barbecue and secure tightly with spit forks. Slide the rotisserie motor onto the mounting bracket. Attach spit to motor on barbecue and turn motor on. Place a shallow heatproof pan under pork for drippings.
7. With lid down, cook pork until an internal temperature of 155˚F is achieved, about 45 – 50 minutes. For crispier skin, turn on all burners to high heat in last 5 – 10 minutes of cooking. Carefully remove pork from spit. Cover and let stand for 10 – 15 minutes before slicing. The internal temperature will continue to rise several degrees during standing. The final reading should be 160°F.