Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

Who knew pork wrapped in more pork could be so nummy!!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Open up roast so it's flat on cutting board and cover with plastic wrap. Flattening roast to 3/4-in. thickness; remove plastic wrap. Season front and back with half salt/pepper/garlic salt.
  3. In a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. Roll up tightly jelly-roll style, starting with a long side.
  4. Wrap with strips of bacon and then tie several times with butchers twine.
  5. Place roast in deep baking pan lined with roasting rack. Pour water and wine in bottom of pan. Cover tightly with foil. Bake for 2 hours.
  6. Uncover and based with juices at bottom of pan. Continue baking 30-35 minutes longer or until a meat thermometer reads 160° and bacon is crispy.
  7. Let rest for about 10 minutes then transfer to cutting board. Remove twine and slice.