I did two things differently. First, instead of his suggested herbs for the pork loin I used a total of 1 1/2 tsp Herbes de Provence. It's a mixture of rosemary, thyme, savory, marjoram, oregano, and sometimes a bit of lavender. It adds quite a nice depth of flavor that just rosemary and thyme wouldn't have achieved, IMO.
The second thing I did differently is in regards to the bacon. His recipe calls for a bacon weave, which can be really good in recipes where a large surface area of meat should be covered by the bacon. A meatloaf would be a good example of where to do a bacon weave. The problem with the weave in smaller cuts of meat, such as 13-oz of pounded flat pork loin, is that when you roll it up the bacon inside the roll cooks through but it's more like ham. I like my bacon extra crispy and so I don't care for bacon rolled into anything if it's not already cooked crisp or will turn out soft. It's a texture thing for me, so your mileage may vary on that.
What I did instead was just wrapped about six slices of bacon around the stuffed, rolled pork and secured it with short skewers while it baked. I also used my convection setting and turned the roll over once so that the bacon would get crispy all over.
Here is the finished product, plated with the vegetable sauté as listed in the recipe:
I'm not particularly hungry this evening but I did take a taste and let me just say.....WOW. This one took quite a bit of effort with all the pounding and stuffing and rolling. But it was well worth it, and it got a rave from my husband. I'm calling it a win.
* original recipe found here:
http://www.ruled.me/bacon-wrapped-stuffed-pork-tenderloin/
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